Pretzel Shortbread Cookies

Tags: cookies - dessert - vegetarian - GF - GF cookies - GF dessert - GF vegetarian
Active Time: 10 minutes
Passive Time: 20 minutes per batch
Serves: 20-24 cookies

Easy, salty-sweet pretzel cookies

Food 52

• Pretzels: 250 g

• Butter: 1 cup (unsalted), softened
• Sugar: 2/3 cup

• Chocolate: for drizzling, optional
• Sprinkles: for decorating, optional

• I've only ever tried this with GF pretzels and it works great

1. Preheat oven to 350F. Spray two cupcake tins with oil spray
2. Put pretzels into a food processor and blend until you have a fine flour (need about 2 cups of flour)
3. Beat together butter and sugar until fluffy. Add pretzel flour and beat until combined and the mixture forms large crumbs
4. Fill up cupcake tins halfway and press down firmly with the back of a spoon
5. Bake for 20 minutes, until they start to brown
6. Let the cookies cool in the pan, then gently lift them out using a sharp knife on the edges to get them loose
7. If desired, drizzle with melted chocolate and decorate with sprinkles