Pretzel Cookies

Pretzel Cookies

1 cup butter, softened
1-1/4 cups confectioners' sugar
1 egg
1/2 cup Daisy Brand® Sour Cream
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3 cups 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:
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.

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.

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.

* To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic wrap and place in a resealable bag. Store in the refrigerator.

Originally published as Pretzel Cookies in Taste of Home Christmas Annual Annual 2011, p107