This is the first time I tried this recipe and the family wasn’t demanding more which makes me wonder. These lovely cookies are slightly sweet, but seem to have more the texture of a true pretzel rather than a cookie. I dipped the tops of about a half dozen or so in chocolate and that seemed to cause more excitement, but I make so many chocolate cookies, this may not make the cut next year.
Vanilla Pretzel Cookies
6 tablespoons margarine, softened
1/2 cup sugar
1 teaspoon Rumford baking powder
1/4 teaspoon salt
3 egg yolks
2 teaspoons vanilla
1/2 cup vanilla rice milk
2 1/2 cups unbleached white flour
1 egg, lightly beaten
1 tablespoon water
Beat margarine, sugar, baking powder, and salt until combined. Add egg yolks and vanilla until combined. Gradually add rice milk; then beat in the flour. Place in a smaller bowl and cover with plastic wrap; chill for 4 hours or until easy to handle.
Preheat oven to 350°. Lightly grease baking sheets or line with parchment paper. On a lightly floured surface, roll out a tablespoon of the dough into a 9-inch long rope. Loop each rope into a pretzel shape and place on cookie sheet.
In a small bowl, combine egg and one tablespoon of water and beat lightly. Brush cookies with the egg mixture and sprinkle with nonpareils. Bake 12 – 15 minutes or until light brown along the edges. Cool on wire rack.