Chocolate Dipped Almond Pretzel Cookies Recipe
Weekly recipes to serve with a glass of milk.
[Photograph: Carrie Vasios]
These almond butter cookies are twisted into the shape of a pretzel and dipped in dark chocolate.
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- Yield:makes about 3 dozen cookies
- Active time: 40 minutes
- Total time:55 minutes
Ingredients
- 16 tablespoons unsalted butter, at room temperature
- 1 cup sugar
- 3 egg yolks
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
- 2 1/4 cups (about 12 ounces) flour
- 2 cups dark chocolate chips, melted
Directions
-
1.
In a large bowl, using an electric beater, beat together butter and sugar until light and creamy, about 2 minutes. Beat in egg yolks, one at a time, then almond extract. Beat in sugar and flour until combined. Cover dough in plastic wrap and let chill for 30 minutes.
-
2.
Adjust oven rack to two center positions and preheat oven to 350°F. Line two baking sheets with parchment paper.
-
3.
Form dough into balls, using one 1 tablespoon per ball. Roll each ball into a thin 10-inch log. Twist each log into a pretzel shape and place on prepared baking sheet. Bake until golden, about 12 minutes.
-
4.
Let cookies cool for 5 minutes on sheet then transfer to a wire rack placed over a baking sheet. Dip each cookie in chocolate then place on the baking sheet until chocolate has hardened. After cooling, ookies can be stored in an airtight container for up to 5 days.
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