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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 48 |
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Here's a different look from all the round or cut-out cookies. It's easy to shape this shortbread-like dough into a pretzel. You can also sprinkle them with colored sugar or sprinkles. Johnna Johnson, Scottsdale, Arizona Ingredients:
1 cup butter, softened |
1-1/4 cups confectioners' sugar |
1 egg |
1/2 cup sour cream |
1/2 teaspoon almond extract |
1/2 teaspoon vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/4 cup sliced almonds, chopped |
1/4 cup coarse sugar |
egg wash: |
1 egg |
1 tablespoon water |
Directions:
1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the egg, sour cream and extracts. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until firm.
2. Divide dough into fourths; shape each portion into a 6-in. roll. Cut rolls into 1/2-in. slices; roll each into a 10-in. rope. Shape into a pretzel; place 2 in. apart on greased baking sheets.
3. In a small bowl, combine almonds and sugar. In another bowl, whisk egg and water. Brush each cookie with egg wash: sprinkle with almond mixture. Bake at 400° for 8-10 minutes or until firm. Cool for 1 minute before removing to wire racks. Yield: 4 dozen.
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