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Pretzel Cookies

 Pretzel Cookies
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
48 ServingsPrep: 45 min. + chilling Bake: 10 min./batch


  • 1 cup butter, softened
  • 1-1/4 cups confectioners' sugar
  • 1 egg
  • 1/2 cup sour cream
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 cup sliced almonds, chopped
  • 1/4 cup coarse sugar
  • 1 egg
  • 1 tablespoon water


  • 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

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Pretzel Cookies (continued)

Directions (continued)

  • 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.