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Lemon-Pistachio Pretzels

Source: Cooking at a Glance - Cookies
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Active Time:  15 Minutes
Total Time:  1 Hour 25 Minutes
  Makes about 48 cookies
If you want to make these sweet pretzels even more delicate, grind the nuts in a blender or food processor instead of just chopping them.
RECIPE INGREDIENTS
3/4 cup butter or margarine, softened
1 cup sifted powdered sugar
2 teaspoons finely shredded lemon peel
1 egg
1/2 teaspoon lemon extract
2 cups all-purpose flour
1 1/2 cups sifted powdered sugar
1 tablespoon lemon juice
1-2 tablespoons water
1/3 cup finely chopped pistachios, walnuts, or almonds
Lemon-Pistachio Pretzels Recipe at Cooking.com
DIRECTIONS
In a mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add 1 cup powdered sugar and lemon peel; beat till combined. Beat in the egg and lemon extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. If necessary, cover and chill for 30 to 60 minutes, or till dough is easy to handle.


On a lightly floured surface, shape each half of the dough into a 12-inch log. Cut each log into twenty-four 1/2-inch pieces. Roll each piece into an 8-inch rope. Form each rope into a pretzel shape by crossing one end over the other to form a circle, overlapping them about 1 inch from each end. Twist once at the point where dough overlaps. Lift ends across to the edge of the circle opposite them and press lightly to seal. Place about 2 inches apart on lightly greased cookie sheets.


Bake in a preheated 375 degrees oven for 8 to 10 minutes, or till light golden brown.


In a small bowl stir together 1 1/2 cups powdered sugar, lemon juice, and enough water to make a mixture of glazing consistency. Brush cookies with glaze; sprinkle with pistachios or other nuts. Let stand till set.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Lemon Bars and Cookies
Nutrition Facts per Serving
Yield:   Makes about 48 cookies
Calories: 72
Fat. Total: 3g
Protein: 1g
Carbohydrates, Total: 9g
Sodium: 2mg
% Cal. from Fat: 38%
Cholesterol: 12mg
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