Chocolate-Icing "Pretzels"

Yield: 4-1/2 dozen pretzels Prep 10 mins Bake 350°F 10 mins


  • 1 cup (2 sticks) unsalted butter, softened
  • 2/3 cup sugar
  • 3 egg yolks
  • 1 teaspoon almond extract
  • 2 1/3 cups sifted all-purpose flour
Chocolate Icing:
  • Powdered egg whites to equal 3 whites
  • 2 3/4 cups sifted confectioners sugar
  • 3 tablespoons unsweetened cocoa powder
  • White nonpareils

Make It

1. Beat butter, sugar, yolks and almond extract in bowl until fluffy and light. Stir in flour, blending well. Wrap in plastic wrap; refrigerate overnight.

2. Heat oven to 350 degrees F. Roll dough, one teaspoonful at a time, into balls slightly less than 1 inch. Roll each on lightly floured surface to 9-inch length. Form into pretzel shape and place on ungreased baking sheet. Repeat, spacing 2 inches apart.

3. Bake at 350 degrees F for 10 minutes or until firm-cookies will be pale. Cool on sheet on wire rack; remove to rack to cool completely.

Chocolate Icing:

4. Beat egg whites and water as directed on package until foamy. Beat in sugar and cocoa powder and beat at high speed until smooth. Dip cooled cookies in icing; place right side up on rack over waxed paper to catch drips. Sprinkle with nonpareils.