Cream Cheese Pretzel Cookies |
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Prep Time: 30 Minutes Cook Time: 14 Minutes |
Ready In: 44 Minutes Servings: 2 |
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Someone was looking for this recipe and I became intrigued. I had tasted these also and loved them. I went on a hunt and looked at several recipes. I cut and pasted and put together a recipe that met the specifications. I made them and they were The Bomb! Note* Dough should be refrigerated at least four hours. Ingredients:
1/2 lb butter (room temperature) |
4 ounces cream cheese |
1 cup sugar |
1 egg |
1/2 teaspoon vanilla extract |
1/2 teaspoon almond extract |
2 1/2 cups all-purpose flour |
1/2 teaspoon baking powder |
3/4 teaspoon kosher salt |
course sugar or candy sprinkles |
parchment paper, for lining baking sheet (optional) |
Directions:
1. Mix butter, cream cheese, and sugar in a mixing bowl with electric mixer.
2. Add egg, vanilla, and almond extract and mix.
3. Slowly add flour, salt, and baking powder and fold into mixture with a spoon.
4. Dough should be slightly sticky.
5. Divide dough into 4 equal parts and roll into a ball and place into a large mixing bowl.
6. Chill dough in refrigerator for at least 4 hours.
7. May be chilled overnight.
8. Preheat oven to 350°F.
9. Work with one section of chilled dough at a time.
10. Place dough on a floured surface and sprinkle course sugar on surface.
11. Break off a piece of dough about the size of a large meatball and roll it into a rope about 12 inches long, roll dough in course sugar to coat dough.
12. Shape into a pretzel shape and transfer to cookie sheet lined with parchment paper or lightly greased cookie sheet.
13. Repeat with remaining cookie dough.
14. Bake at 350°F for 14-16 minutes or until golden and lightly brown.
15. May melt chocolate morsels to dip cookie in after cookie is baked and cooled.
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