Nutmeg Cookie Pretzels

Delicious cookies folded in a traditional pretzel shape and sprinkled with coarse granular or turbinado sugar on top.


4½ dozen




  • 1 cup (2 sticks) Challenge Butter, softened
  • 1 cup sugar
  • 1½ teaspoons nutmeg (ground or freshly grated)
  • ¼ teaspoon salt
  • 1 egg
  • 1 egg yolk (reserve white)
  • 1 teaspoon imitation rum extract
  • 1 teaspoon vanilla
  • 2¾ cups flour
  • 1 egg white
  • ¼ cup coarse granulated or turbinado style sugar


  • 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
    Cover dough and refrigerate at least 1 hour (or overnight).
  • 3
    Preheat oven to 350° F.
  • 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
    Bake 12 to 15 minutes or until lightly browned. Transfer cookies to wire racks; let cool. Store in airtight canister.