Lemon-Pistachio Pretzels

  • Active Time 15m
  • Total Time 1h 25m

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.


  • 3/4 cup butter or margarine, softened
  • 2 1/2 cups sifted powdered sugar, divided
  • 2 teaspoons finely shredded lemon peel
  • 1 egg
  • 1/2 teaspoon lemon extract
  • 2 cups all-purpose flour
  • 1 tablespoon lemon juice
  • 1-2 tablespoons water
  • 1/3 cup finely chopped pistachios, walnuts or almonds


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 the dough in half. If necessary, cover and chill for 30 to 60 minutes, or till the dough is easy to handle.

On a lightly floured surface, shape each piece of 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. Place about 2 inches apart on lightly greased cookie sheets.

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

In a small bowl, stir together the remaining powdered sugar, lemon juice and enough water to make a glaze. Brush the cookies with the glaze; sprinkle with pistachios or other nuts. Let stand till set.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 526

nutrition information per serving

72 calories; 3g total fat; 12mg cholesterol; 2mg sodium; 9g carbohydrates; 0g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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