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Joann’s Nutcracker Cookies

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“These should probably be named Complete and Utter Nut Job Cookies. It is a family recipe….you just would not BELIEVE what I had to go through to make this recipe my very own. People absolutely go crazy for these cookies, and they are so easy. Enjoy them….I sure do! Make sure the nuts are fairly “chunky”; not chopped up or pulverized.”
READY IN:
1hr
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

  • 12 cup butter, melted
  • 12 teaspoon salt
  • 2 12 cups of shelled nuts (pecans halves, walnut pieces, slivered or whole almonds, hazelnuts, etc.)
  • 1 cup sugar
  • 2 egg whites
  • 1 teaspoon vanilla
  • 12 cup flour

Directions

  1. Preheat Oven to 325 °F.
  2. Combine butter, salt, and nuts in a 13” x 9” pan.
  3. Toast the nuts for 20 minutes, stirring it once or twice to prevent scorching.
  4. Meanwhile, beat the egg whites and the vanilla until foamy. Gradually add the sugar, and beat until stiff peaks form.
  5. Gently fold in the flour.
  6. Then fold in the nuts.
  7. Spray the pan with cooking spray; pour the nut and egg mixture back into the pan.
  8. Bake for 30-35 minutes, until mixture is set and golden brown.
  9. Remove cookie from pan and cool completely on a baking rack. Then break into chunks.
  10. Enjoy!

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