Nutmeg Cookie Pretzels

Nutmeg Cookie Pretzels

Ingredients

  1. 1 cup (2 sticks) Challenge Butter, softened
  2. 1 cup sugar
  3. 1½ teaspoons nutmeg (ground or freshly grated)
  4. ¼ teaspoon salt
  5. 1 egg
  6. 1 egg yolk (reserve white)
  7. 1 teaspoon imitation rum extract
  8. 1 teaspoon vanilla
  9. 2¾ cups flour
  10. 1 egg white
  11. ¼ cup coarse granulated or turbinado style sugar

Directions

  1. Step 1

    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.

  2. Step 2

    Cover dough and refrigerate at least 1 hour (or overnight).

  3. Step 3

    Preheat oven to 350° F.

  4. Step 4

    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.

  5. Step 5

    Bake 12 to 15 minutes or until lightly browned. Transfer cookies to wire racks; let cool. Store in airtight canister.

Source: Challenge Home Economist

Ratings & Reviews

Add a Review

More information about text formats

Filtered HTML

  • Lines and paragraphs break automatically.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <ul> <ol> <li> <div> <blockquote> <h3> <h4> <h6> <p> <br>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.