Pretzel-Topped Sugar Cookies Recipe

Pretzel-Topped Sugar Cookies Recipe photo by Taste of Home

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It's tough to beat a three-ingredient treat...especially one that's so easy and sweet! Michelle Brenneman relies on refrigerated cookie dough to make these munchable morsels. The Orrville, Ohio baker dresses up each cookie with a white fudge-covered pretzel and melted white chocolate.

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Pretzel-Topped Sugar Cookies Recipe

Prep/Total Time: 30 min.

Yield: 54 Servings

15 15 30

Ingredients

2 tubes (18 ounces each) refrigerated sugar cookie dough
2-1/2 cups vanilla or white chips, divided
1 package (7-1/2 ounces) white fudge-covered pretzels

Directions

Crumble cookie dough into a large bowl; stir in 1-1/2 cups chips. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets.
Bake at 325° for 15-18 minutes or until lightly browned. Immediately press a pretzel into the center of each cookie. Remove to wire racks to cool.
In a microwave, melt remaining chips; stir until smooth. Drizzle over cookies. Yield: about 4-1/2 dozen.

Editor's Note: This recipe was tested with Nestle Flipz.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 each) equals 102 calories, 5 g fat (2 g saturated fat), 5 mg cholesterol, 60 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.

Originally published as Pretzel-Topped Sugar Cookies in Quick Cooking January/February 2002, p33