GERMAN VANILLEBREZELN (Vanilla Pretzels)

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READY IN: 45mins
YIELD: 3 doz
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sift flour with baking powder into a wide bowl.
  • form a well in flour.
  • To this add butter, cut into small pieces, 1 beaten egg, vanilla, sugar and cream.
  • Work ingredients together with your fingertips until you have a smooth dough that sticks together.
  • Form a ball, wrap in waxed paper and chill 30 minutes.
  • Break dough off in pieces slightly larger than a walnut.
  • With floured hands, roll each piece to a thin rope.
  • Shape into a pretzel.
  • Arrange on buttered baking sheet and chill 20 minutes.
  • Brush with beaten egg and sprinkle with chopped almonds, then sugar.
  • Bake in preheated 325 F.
  • oven for about 25 minutes, or until golden brown.
  • Makes about 3 dozen cookies.
  • VARIATION: The almond and sugar topping may be omitted and the pretzels baked and cooled, then spread with White Sugar Glaze.
  • WHITE SUGAR GLAZE: For cookies and cakes, and especially for Lebkuchen, 1/3 cup confectioners' sugar, 1 1/2 Tablespoons cornstarch, 1/2 teaspoon vanilla or almond extract, 1 teaspoon rum or brandy (optional), 1/2 to 1 1/4 Tablespoons hot water, or as needed.
  • Combine sugar, cornstarch, flavorings and rum or brandy.
  • Gradually stir in hot water, a tablespoonful at a time, until you have a smooth thick paste.
  • Spread on warm cookies.
  • If mixture cools and thickens as you work, thin with additional hot water.
  • Sugar sprinkles can be scattered on the glaze before it hardens.
  • Makes 1/4 cup, or enough to ice about fifteen 1 1/2 inch cookies.
  • Visions of Sugar Plums.
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