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

Servings
4½ dozen
Level
Easy
Ingredients
- 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
Directions
-
1Cream 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.
-
2Cover dough and refrigerate at least 1 hour (or overnight).
-
3Preheat oven to 350° F.
-
4Scoop 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.
-
5Bake 12 to 15 minutes or until lightly browned. Transfer cookies to wire racks; let cool. Store in airtight canister.