You can shape this dough into pretzels, Stars of David, Hebrew letters and wreaths.
- Portion size 24 servings
- Credits : Holiday Best: 2005
MethodA 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.
Nutritional facts Per cookie: about
- Sodium 77mg
- Protein 1g
- Calories 108.0
- Total fat 5g
- Cholesterol 19mg
- Total carbohydrate 14g
- Iron 4.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 4.0