- 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
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.