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Pretzel Cookies
In the bowl of a stand mixer with paddle attachment, cream butter and sugar until light and fluffy.Add vanilla and 2 eggs and beat until combined.In a separate bowl, sift flour and salt and slowly add to the wet while the mixer is at low speed until combined.Beat the mixture on low until a smooth dough ball forms. (May need to switch to dough hook if the mixture binds the motor of the mixer, or knead by hand)Cover the bowl with plastic and let sit at room temperature for one hour.Preheat oven to 325 degrees.Divide the dough in half then in half again and form into four fat logs. Cut each log in half and in half again and then cut each piece in half to yield 8 pieces per log, 32 pieces total.Roll to pencil thin about 10 inches long with the center fat and the ends tapered.
Bring the two ends towards you and twist them twice then fold the twisted ends up and connect to the center as you widen the circle to form a pretzel shape. (See photos above). Leave them on your counter as you finish all 32. (Don’t put on pans yet)Mix turbinado sugar with chopped nuts and pour onto a plate.Beat remaining egg with a teaspoon of water and brush the tops of each pretzel a few at a time.Then dip the wet part of the pretzel into the nuts and sugar and place sugar side up on a parchment lined sheet pans about an inch apart. (16 per pan)Bake for about 25-27 minutes or until light golden brown.Remove from oven and spray with pan spray and sprinkle on Kosher salt.Cool on racks.
- Prep Time: 1 hour 20 mins
- Cook Time: 25 mins
- Total Time: 1 hour 45 minutes
- Yield: 32 cookies
Ingredients
- 2/3 cup softened butter
- ½ cup granulated sugar
- ½ teaspoon vanilla
- 3 eggs divided
- 1/8 teaspoon salt
- 3 cups sifted flour
- ½ cup Turbinado sugar
- ¼ cup finely chopped walnuts
- ¼ cup finely chopped peanuts
- Non-stick cooking spray for after the cookies come out of the oven
- Kosher salt to sprinkle on top after the cookies come out of the oven
Instructions
In the bowl of a stand mixer with paddle attachment, cream butter and sugar until light and fluffy.Add vanilla and 2 eggs and beat until combined.In a separate bowl, sift flour and salt and slowly add to the wet while the mixer is at low speed until combined.Beat the mixture on low until a smooth dough ball forms. (May need to switch to dough hook if the mixture binds the motor of the mixer, or knead by hand)Cover the bowl with plastic and let sit at room temperature for one hour.Preheat oven to 325 degrees.Divide the dough in half then in half again and form into four fat logs. Cut each log in half and in half again and then cut each piece in half to yield 8 pieces per log, 32 pieces total.Roll to pencil thin about 10 inches long with the center fat and the ends tapered.
Bring the two ends towards you and twist them twice then fold the twisted ends up and connect to the center as you widen the circle to form a pretzel shape. (See photos above). Leave them on your counter as you finish all 32. (Don’t put on pans yet)Mix turbinado sugar with chopped nuts and pour onto a plate.Beat remaining egg with a teaspoon of water and brush the tops of each pretzel a few at a time.Then dip the wet part of the pretzel into the nuts and sugar and place sugar side up on a parchment lined sheet pans about an inch apart. (16 per pan)Bake for about 25-27 minutes or until light golden brown.Remove from oven and spray with pan spray and sprinkle on Kosher salt.Cool on racks.
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