Nutmeg Cookie Pretzels
Leslie Speed Dutton
☆☆☆☆☆ 0 votes0
1 cbutter, softened
1 1/4 tspnutmeg (ground or freshly grated)
1egg yolk (reserve white)
1 tspimitation rum extract
1 tspvanilla extract
2 3/4 cflour
1/4 ccoarse granulated or turbinado style sugar
How to Make Nutmeg Cookie Pretzels
- Cream butter, sugar, nutmeg and salt until light and fluffy. Beat in egg, egg yolk, rum extract and vanilla until well blended. Gradually add flour to butter mixture; blend thoroughly.
- Cover dough and refrigerate at least 1 hour (or overnight).
- Preheat oven to 350° F.
- Scoop out 1-inch sized balls of dough. Roll each piece with hands into 6 to 8-inch long, pencil shaped strip. Twist into pretzel shape by crossing one side of the strip to the middle forming a loop and then crossing the other side over the first loop forming a second loop. Place about 1-inch apart on a lightly buttered baking sheet. Brush the tops of the pretzels with the egg white then sprinkle with coarse sugar.
- Bake 12 to 15 minutes or until lightly browned. Transfer cookies to wire racks; let cool. Store in airtight canister.