Vanilla Pretzel Cookies

Vanilla Pretzel Cookies ~ a crisp little butter cookie loaded with vanilla beans and topped with sparkly coarse sugar in a fun festive shape!

1 large egg
10 tablespoons unsalted butter, room temperature
1/3 cup granulated sugar (heaping)
1/4 teaspoon salt
1 tablespoons vanilla bean paste
1 1/2 cups unbleached all-purpose flour
1 large egg white, lightly beaten with 1 teaspoon cold water
1/4 cup coarse white sugar such as turbinado. I used Organic White Sugar in the Raw

1. Place the egg in a small saucepan and cover with water. Bring to a boil over high heat then remove from the heat, cover and rest for 10 minutes. Fill a small bowl with ice water and set aside. Remove the egg from the pan and place in the ice water bath. Allow the egg to cool for 5 minutes. Crack and remove the peel. Remove the yolk and discard the white. Press the yolk through a fine-mesh strainer into the bowl of a stand mixer.
2. Fit the stand mixer with the paddle attachment. Add the butter, granulated sugar, and salt to the cooked egg yolk. Beat on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl and beat for another minute.
Full instructions recipe visit:

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