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Nutcracker Cookies

Yield 22 cookies


  • 2 cups butter or margarine, softened
  • 1 cup sugar
  • 3 egg yolks
  • 4 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • Powdered Sugar Paints

How to Make It

  1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.

  2. Combine flour, baking powder, and salt; gradually add to butter mixture, beating at low speed until blended after each addition. Stir in extracts. Divide dough in half; wrap each portion in plastic wrap. Chill at least 4 hours.

  3. Roll 1 portion at a time to 1/4-inch thickness on a lightly floured surface. Cut with a 6-inch toy soldier cutter, and place 2 inches apart on lightly greased baking sheets.

  4. Bake at 350° for 15 minutes or until edges are golden. Cool on baking sheets on wire racks 3 minutes; remove cookies to wire racks to cool completely.

  5. Decorate with Powdered Sugar Paints, using a small spatula or paintbrush.