Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Nutcracker Butter Cookies

These cookies are a perfect activity for the entire family. Decorate them as creatively as you'd like and give your children the option of decorating their own too!—Taste of Home Test Kitchen, Greendale, Wisconsin

12 ServingsPrep: 40 min. + chilling Bake: 10 min./batch + cooling

Ingredients

1/2 cup butter, softened
3/4 cup sugar
1 egg
3/4 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
ROYAL ICING:
4 cups confectioners' sugar
6 tablespoons water
3 tablespoons meringue powder
Paste food coloring of your choice

Directions

In a small bowl, cream butter and sugar until light and fluffy. Beat
in egg and vanilla. Combine the flour, baking powder and salt;
gradually add to creamed mixture and mix well. Cover and refrigerate
for 1 hour or until easy to handle.
On a lightly floured surface, roll out to 1/8-in. thickness. Cut with
a 6-in. nutcracker cookie cutter. Place 2 in. apart on ungreased
baking sheets. Bake at 350° for 8-10 minutes or until lightly
browned. Cool on wire racks.
For icing, in a large bowl, combine the confectioners' sugar, water
and meringue powder; beat on low speed just until combined. Beat on

2 of 2

Nutcracker Butter Cookies (continued)

Directions (continued)

high for 4-5 minutes or until stiff peaks form. Tint as desired with
food coloring. (Keep unused icing covered at all times with a damp
cloth. If necessary, beat again on high speed to restore texture.)
Using pastry bags and small round tips, decorate cookies as desired.
Let dry at room temperature for several hours or until firm. Store
in an airtight container. Yield: 1 dozen.

Nutrition Facts: 1 cookie equals 350 calories, 8 g fat (5 g saturated fat), 38 mg cholesterol, 148 mg sodium, 66 g carbohydrate, trace fiber, 4 g protein.