Pretzel Cookies Recipe

Pretzel Cookies Recipe photo by Taste of Home

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Here's a different look from all the round or cut-out cookies. It's easy to shape this shortbread-like dough into a pretzel. You can also sprinkle them with colored sugar or sprinkles.— Johnna Johnson, Scottsdale, Arizona

This recipe is:

Diabetic Friendly

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Pretzel Cookies Recipe

Prep: 45 min. + chilling Bake: 10 min./batch

Yield: 48 Servings

45 10 55

Ingredients

1 cup butter, softened
1-1/4 cups confectioners' sugar
1 egg
1/2 cup sour cream
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 cup sliced almonds, chopped
1/4 cup coarse sugar
EGG WASH:
1 egg
1 tablespoon water

Directions

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the egg, sour cream and extracts. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until firm.
Divide dough into fourths; shape each portion into a 6-in. roll. Cut rolls into 1/2-in. slices; roll each into a 10-in. rope. Shape into a pretzel; place 2 in. apart on greased baking sheets.
In a small bowl, combine almonds and sugar. In another bowl, whisk egg and water. Brush each cookie with egg wash: sprinkle with almond mixture. Bake at 400° for 8-10 minutes or until firm. Cool for 1 minute before removing to wire racks. Yield: 4 dozen.

To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic wrap and place in a resealable bag. Store in the refrigerator.

Nutritional Facts 1 cookie equals 89 calories, 5 g fat (3 g saturated fat), 21 mg cholesterol, 44 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Pretzel Cookies in Taste of Home Christmas Annual Annual 2011, p107