Pretzel Cookies

By Daphna Rabinovitch

36 people added this to their Recipe Box

This recipe makes 24 cookies servings

Nutritional Info
Per cookie: about	-
cal	108108 cal
pro	11 pro
total fat	55 total fat
sat fat	33 sat fat
carb	1414 carb
fibre	11 fibre
chol	1919 chol
sodium	7777 sodium
%RDI:	-
calcium	11 calcium
iron	44 iron
vit A	44 vit A
folate	44 folate

You can shape this dough into pretzels, Stars of David, Hebrew letters and wreaths.

Ingredients

1/2 cup butter , softened1/2 1/2cup cupbutter, softened
1/3 cup granulated sugar 1/3 1/3cup cupgranulated sugar
2 tbsp grated orange rind 2 2tbsp tbspgrated orange rind
1/4 tsp salt 1/4 1/4tsp tspsalt
1 egg 1 1eggeggs
2 egg yolks 2 2egg yolkegg yolks
1/2 tsp vanilla 1/2 1/2tsp tspvanilla
2 cups all-purpose flour 2 2cups cupsall-purpose flour
Topping:
1 egg 1 1eggeggs
2/3 cup coarse sugar 2/3 2/3cup cupcoarse sugar

Preparation

A pretzel is an attractive, decorative shape that doesn¹t require a cookie cutter. Watch the Test Kitchen show you how it's done >>

Line rimless baking sheets with parchment paper or grease; set aside.

In large bowl, beat butter with sugar until blended; beat in orange rind and salt. Beat in egg, then egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. Add flour; stir until combined.

Scrape dough onto work surface; knead a few times until dough comes together smoothly. Shape into 10-inch (25 cm) log. Wrap in plastic wrap; refrigerate for 1 hour (Make ahead: Refrigerate for up to 3 days; bring to room temperature before proceeding.)

Divide log into 12 pieces; divide each in half. On lightly floured surface, roll each half into ball then into 9-inch (23 cm) rope with tapered ends. (If dough falls apart, press back together.) Shape each into circle, crossing ends over to meet at opposite side to form pretzel. Turn over so ends tuck under. Transfer to prepared pans.

Topping: In small bowl, whisk egg until foamy; brush over pretzels. Sprinkle pretzels with sugar.

Bake in centre of 350ºF (180ºC) oven until light golden, 18 to 20 minutes. Let cool on pan on rack for 5 minutes. Transfer to racks; let cool completely. Makes 24 cookies.

Additional information : Variation: Star of David Cookies
Prepare and refrigerate dough as directed. Divide log into 12 pieces; divide each into thirds. Roll each into 9-inch (23 cm) rope; shape into triangle and pinch points. Transfer half to prepared pans; gently invert remaining triangles over top of each to form 6-pointed Star of David. Bake as directed. Makes 18 cookies.

Source : Holiday Best: 2005