Christmas Recipes
Nutmeg Cookie Pretzels
Delicious cookies folded in a traditional pretzel shape and sprinkled with coarse granular or turbinado sugar on top.
Yield: 4 1/2 dozen
Ingredients
- 1 cup (2 sticks) Challenge Butter, softened
- 1 cup granulated sugar
- 1 1/2 teaspoons nutmeg (ground or freshly grated)
- 1/4 teaspoon salt
- 1 egg
- 1 egg yolk (reserve white)
- 1 teaspoon imitation rum extract
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 egg white
- 1/4 cup coarse granulated or turbinado style sugar
Instructions
- 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).
- Heat oven to 350 degrees F.
- Scoop out 1 inch size 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 for 12 to 15 minutes or until lightly browned.
- Transfer cookies to wire racks; let cool.
- Store in an airtight canister.
Attribution
Recipe and photo used with permission from:
Challenge Dairy