Chocolate-Strawberry Pretzel Cookies
Every year I come up with a new recipe, and this is one that's been requested over and over. Who would ever guess how good pretzels are in cookies? —Isabel Minunni, Poughkeepsie, New York
Can you freeze Chocolate-Strawberry Pretzel Cookies ?
Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as directed.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1-1/2 cups finely ground pretzels (about 6 ounces)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2/3 cup semisweet chocolate chips, melted
- 1/3 cup seedless strawberry jam
- Confectioners' sugar
Directions
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1In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, mix ground pretzels, flour and baking powder; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate until firm enough to roll, about 1 hour.
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2Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. tree-shaped cookie cutter. Using a floured 1-3/4-in. tree-shaped cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets.
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3Bake until edges are light brown, 8-10 minutes. Remove from pans to wire racks to cool completely.
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4Spread melted chocolate onto bottoms of solid cookies; let stand until firm. Spread jam over cooled chocolate; top with window cookies. Dust lightly with confectioners' sugar.
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