Back to Pretzel Cookies

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Pretzel Cookies Recipe

Pretzel Cookies Recipe

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
TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch YIELD:48 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

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.

Reviews for Pretzel Cookies

Sort By :
MY REVIEW
Reviewed Sep. 7, 2014

"These are very tasty! I made a 1/2 batch since there's only two of us at home. (The recipe calls for 2 eggs total, so I beat 1 egg in a cup, added 1.5 Tbsp. to the dough and reserved the rest for the egg wash.) The dough did start to soften and get sticky pretty quickly, so I would recommend working with one 6-inch portion at a time and keep the rest of the dough in the fridge until you're ready for it. I'll definitely be making these again!"

Loading Image