Almond Pretzels

Another Pennsylvania Dutch recipe full of delicious, satisfying flavor. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.

• Ready In: 30 mins
• Yields: 60 cookies

Ingredients

• 1  cup butter or 1  cup other shortening
• 2 1⁄2 cups  sifted flour
• 6  eggs, beaten
• 1⁄4 cup  cream
• 1  teaspoon vanilla
• 1  cup sugar
• 1⁄2 teaspoon salt
• 1  egg white, for glazing
• 1  tablespoon milk
• 1⁄2 cup  chopped  almonds

Directions

1. Preheat oven to 350°F.
2. Cut shortening into flour as for piecrust.
3. Combine beaten eggs, cream, vanilla, sugar and salt.
4. Add to flour and shortening mixture and chill.
5. Form into rolls about 8 inches long and as thick as a pencil.
6. Mix egg white with milk.
7. Brush pretzels with egg white/milk mixture and sprinkle with chopped almonds.
8. Bake for 12 to 15 minutes.