How to Make Chocolate Covered Pretzels ~ Tutorial
Dec 17, 2009
Serve up traditional sugar cookies with a twist—pun intended! Lemon and vanilla extracts add a playful zing, as does a sprinkling of coarse red and white decorating sugar on top.
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Prep Time: 0 hours 35
stick unsalted butter
large egg plus 1 yolk
2 tsp. Lemon Extract
1/2 tsp. vanilla extract
2 1/4 c. all-purpose flour
egg mixed with 2 tsp lemon juice or water
Coarse white and red decorating sugar
- In large bowl, with electric mixer on medium speed, beat butter, sugar and salt until creamy. Beat in egg, yolk and extracts until smooth. With mixer on low speed, beat in flour until blended. Chill dough in refrigerator 30 minutes.
- Heat oven to 350°F. Line baking sheet(s) with parchment or nonstick reusable liners. Shape level Tbsps dough into balls. On a smooth surface with floured fingers, roll each ball, 1 at a time, into a 12-in. rope; lift rope to a prepared baking sheet and shape into a pretzel. Make more pretzels, spacing them 2 in. apart on baking sheet. Lightly brush with egg mixture; sprinkle with sugar.
- Bake one sheet at a time, 14 minutes or until cookies are lightly golden brown at the edges. Let cool on sheet on wire rack 2 minutes; remove to rack to cool completely. Bake remaining cookies.
Video: Warm chocolate Chip Cookie Stuffed Soft Pretzels
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Date: 09.12.2018, 00:50 / Views: 83575