Welcome to my Red Couch and take a seat.
It's back to school for my children and back to packing lunches. Pretzel cookies are great for packed lunches. I like to eat them on the second day, they mature and taste even better. The recipe is from a Pillsbury cookbook that my brother Tim gifted to me when I was in college. Being the THIRD sister, he thought I needed a little assistance in the domestic department. My children once "suprised" me when they were quite a bit younger by making these cookies. Ever since that surprise, we have made them.
I wanted to thank Jenny who hosts the blog Jenny Matlock...Off My Tangent, for sending me this great cookbook that arrived just in time for Christmas. Jenny and the other Chickberries have provided their best recipes. All of Jenny's recipes look delectible! Jenny is one of the nicest hostesses in blogland. Drop by and say hi!
I sprinkled these cookies with "pink sugar so that I could join up with my blogging sisters on Pink Saturday. We have made them in all colors of the rainbow -- even with black sugar.
Recipe and Instructions:
1 cup sugar
1 cup softened butter
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Mix sugar, butter, milk, vanilla and almond extract, and egg. Stir in flour, baking powder and salt. Cover and refrigerate for at least one hour. You don't want to refrigerate it too long because the dough might crack when forming into pretzels. Heat oven to 350 degrees. Roll dough, with your fingers, into strips that are 8 inches long and about 1/2-inch wide.
Then take the left side of the roll and place it on the bottom right of the cookie.
The formed pretzel cookie.
Then take the right side of the roll and place it on the bottom left of the cookie.
Here is a picture with the pink sugar sprinkled on them before baking. I put the smallest amount of water on my fingers and then sprinkled the sugar on the cookies. Alternatively, you can roll the cookies in sugar before you form them into pretzel shapes. To help avoid spreading, put the cookie pan in the freezer before baking for about 10 minutes. Bake at 350 degrees for 8 to 10 minutes. Remove from baking pan and cool on rack. Makes about 24 pretzels.
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