Cream Cheese Pretzel Cookies

Someone was looking for this recipe and I became intrigued. I had tasted these also and loved them. I went on a hunt and looked at several recipes. I "cut and pasted" and put together a recipe that met the specifications. I made them and they were "The Bomb!" Note* Dough should be refrigerated at least four hours.

• Ready In: 44 mins
• Yields: 24 Pretzel Cookies

Ingredients

• 1⁄2 lb butter (room temperature)
• 4  ounces cream cheese
• 1  cup sugar
• 1  egg
• 1⁄2 teaspoon vanilla extract
• 1⁄2 teaspoon  almond extract
• 2 1⁄2 cups all-purpose flour
• 1⁄2 teaspoon baking powder
• 3⁄4 teaspoon kosher salt
•  course sugar or   candy sprinkles
•  parchment paper, for lining baking sheet (optional)

Directions

1. Mix butter, cream cheese, and sugar in a mixing bowl with electric mixer.
2. Add egg, vanilla, and almond extract and mix.
3. Slowly add flour, salt, and baking powder and fold into mixture with a spoon.
4. Dough should be slightly sticky.
5. Divide dough into 4 equal parts and roll into a ball and place into a large mixing bowl.
6. Chill dough in refrigerator for at least 4 hours.
7. May be chilled overnight.
8. Preheat oven to 350°F.
9. Work with one section of chilled dough at a time.
10. Place dough on a floured surface and sprinkle course sugar on surface.
11. Break off a piece of dough about the size of a large meatball and roll it into a rope about 12 inches long, roll dough in course sugar to coat dough.
12. Shape into a pretzel shape and transfer to cookie sheet lined with parchment paper or lightly greased cookie sheet.
13. Repeat with remaining cookie dough.
14. Bake at 350°F for 14-16 minutes or until golden and lightly brown.
15. May melt chocolate morsels to dip cookie in after cookie is baked and cooled.