Glazed Nutcracker Cookies

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 20

Cook Time: 13

Total Time: 33

Servings: cookies

Calories: 152kcal

Author: Lord Byron's Kitchen

Alert the Mouse King because these Glazed Nutcracker Cookies are prepared with a copious amount of chopped nuts! Using salted nuts balances out the sweetness of the delicate, soft cookie and provides ample crunch and texture. Make extra and share them with your friends - just don't snack on them at the ballet!

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Ingredients

1/2 cup salted butter, softened
3/4 cup sugar
1 large egg, room temperature
1 cup ricotta cheese
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
2 cups chopped mixed salted nuts (measure after chopping)

For the Icing:

2 cups confectioner's sugar
2 tablespoons milk
1/4 cup sprinkles

Instructions

Begin by preheating your oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
In a mixing bowl, beat the butter for 2-3 minutes until the colour has lightened.
Add the sugar and beat for another 2-3 minutes.
Beat in the egg.
Next, add the ricotta and almond extract. Beat until combined.
Add the flour and baking soda to the mixing bowl. Beat until just incorporated.
Lastly, fold in the chopped nuts.
Use a cookie scoop to portion the dough into tablespoon amounts. Place the mounds onto the prepared baking sheet, leaving two inches between each mound.
Bake for 13 minutes.
Remove the cookies from the oven and allow them to cool on the baking sheets for 3 minutes before transferring to a wire cooling rack to finish cooling.
Once cooled, whisk the confectioner's sugar and milk until creamy smooth.
Using a teaspoon amount of the glaze, top each cookie, allowing the glaze to cascade down the sides of the cookie. The cookies do not need to be completely covered in the glaze.
Immediately top with sprinkles.
Allow icing to firm before packaging or storing.

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