Vanilla Pretzel Cookies Recipes

VANILLA PRETZEL COOKIES

Steps:

• Place the egg in a small saucepan and cover with water. Bring to a boil over high heat then remove from the heat, cover and rest for 10 minutes. Fill a small bowl with ice water and set aside. Remove the egg from the pan and place in the ice water bath. Allow the egg to cool for 5 minutes. Crack and remove the peel. Remove the yolk and discard the white. Press the yolk through a fine-mesh strainer into the bowl of a stand mixer.
• Fit the stand mixer with the paddle attachment. Add the butter, granulated sugar, and salt to the cooked egg yolk. Beat on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl and beat for another minute.
• With the mixer on low speed, add the vanilla bean paste and mix until blended. Add the flour and mix on low speed just until combined. With a rubber spatula, press the dough together in a cohesive mass.
• Divide the dough in half and roll each piece into a log 6-inches long. The diameter should be about 1 3/4 inches. Wrap each log in parchment paper and twist the ends to seal. Chill the dough for 30 minutes. The dough will not be hard but firm enough to handle without being sticky.
• Preheat oven to 350° F. Line two baking sheets with parchment paper and set aside.
• Using a large thin knife (chef's knife), slice the dough into 1/4 inch thick rounds. Separate each of the rounds on the parchment paper. Roll each disc of dough into a ball, then roll into 6 inch long ropes. Form each rope into the pretzel shape and place 1 inch apart on the prepared baking sheet. Using a pastry brush, gently brush the egg white mixture over the tops of each cookie, then sprinkle with the coarse sugar.
• Bake for 15 minutes or until the centers are pale golden brown and the edges slightly darker. Cool the cookies on the baking sheet for 5 minutes then transfer to a wire rack to cool (or if using a rimless baking sheet, slide the parchment with cookies onto the cooling rack) Store cookies in an airtight container for up to 1 week.

LOADED-UP PRETZEL COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Shape 1/4 cupfuls of dough into balls; place 3 in. apart on ungreased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.

VANILLA PRETZEL COOKIES

Steps:

• Preheat oven to 350.
• Mix all ingredients til blended.
• Shape into balls and wrap in plastic wrap.
• Chill a few hours.
• Using rounded teaspoon of dough, roll into strips.
• Shape like pretzels.
• Place on ungreased cookie sheet.
• Bake for 10-12 minutes.
• Cool on rack.
• Vanilla Glaze:.
• Mix all ingredients in bowl.
• Double glaze and dip. Place on wire rack to dry.

GERMAN VANILLEBREZELN (VANILLA PRETZELS)

Steps:

• Sift flour with baking powder into a wide bowl.
• form a well in flour.
• To this add butter, cut into small pieces, 1 beaten egg, vanilla, sugar and cream.
• Work ingredients together with your fingertips until you have a smooth dough that sticks together.
• Form a ball, wrap in waxed paper and chill 30 minutes.
• Break dough off in pieces slightly larger than a walnut.
• With floured hands, roll each piece to a thin rope.
• Shape into a pretzel.
• Arrange on buttered baking sheet and chill 20 minutes.
• Brush with beaten egg and sprinkle with chopped almonds, then sugar.
• Bake in preheated 325 F.
• oven for about 25 minutes, or until golden brown.
• Makes about 3 dozen cookies.
• VARIATION: The almond and sugar topping may be omitted and the pretzels baked and cooled, then spread with White Sugar Glaze.
• WHITE SUGAR GLAZE: For cookies and cakes, and especially for Lebkuchen, 1/3 cup confectioners' sugar, 1 1/2 Tablespoons cornstarch, 1/2 teaspoon vanilla or almond extract, 1 teaspoon rum or brandy (optional), 1/2 to 1 1/4 Tablespoons hot water, or as needed.
• Combine sugar, cornstarch, flavorings and rum or brandy.
• Gradually stir in hot water, a tablespoonful at a time, until you have a smooth thick paste.
• Spread on warm cookies.
• If mixture cools and thickens as you work, thin with additional hot water.
• Sugar sprinkles can be scattered on the glaze before it hardens.
• Makes 1/4 cup, or enough to ice about fifteen 1 1/2 inch cookies.
• Visions of Sugar Plums.