 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 50 |
|
Another Pennsylvania Dutch recipe full of delicious, satisfying flavor. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Ingredients:
1 cup butter or 1 cup other shortening |
2 1/2 cups sifted flour |
6 eggs, beaten |
1/4 cup cream |
1 teaspoon vanilla |
1 cup sugar |
1/2 teaspoon salt |
1 egg white, for glazing |
1 tablespoon milk |
1/2 cup chopped almonds |
Directions:
1. Preheat oven to 350°F.
2. Cut shortening into flour as for piecrust.
3. Combine beaten eggs, cream, vanilla, sugar and salt.
4. Add to flour and shortening mixture and chill.
5. Form into rolls about 8 inches long and as thick as a pencil.
6. Mix egg white with milk.
7. Brush pretzels with egg white/milk mixture and sprinkle with chopped almonds.
8. Bake for 12 to 15 minutes.
|
|