Pretzel Cookies

Name: Pretzel Cookies
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 dozen.
Ingredients: 1 cup butter, softened; 1-1/4 cups confectioners' sugar; 1 large 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 large egg; 1 tablespoon water

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

Ingredients

1 cup butter, softened
1-1/4 cups confectioners' sugar
1 large 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 large 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.

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.

Nutrition Facts

1 each: 89 calories, 5g fat (3g saturated fat), 21mg cholesterol, 44mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Sweet Sour Cream Pretzel Cookies in Taste of Home Christmas Annual 2011

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snogle81

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!

Pretzel Cookies

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