Pretzel cookies always add a bit of visual and versatile fun to a cookie platter. These Rum Glazed Pretzel Shaped Cookies were the stars of last night’s Christmas dinner dessert table.
The cookies are made from a plain butter vanilla bean studded cookie dough. Also, the rum glaze has lemon juice added to spike it with a bright citrus flavor. So here’s a good tip: When rolling out the cookies, if the dough comes apart, wet your hands with water when handling it and it will behave.
Raw Egg Warning:
There is raw egg white in the cookie glaze If you are squeamish about consuming raw egg whites, perhaps this recipe is not for you. To be safe, use pasteurized (heated to a certain temperature to kill bacteria) egg whites. These have been treated to eradicate possible salmonella and other bacterial contamination. Salmonella can cause serious health problems in the elderly or infants.
Alcohol Content Warning:
Serve these to non-teetolling adults only. Beware not to serve these Rum Glazed Pretzel Shaped Cookies to children as there is a significant amount of rum in the glaze.
Rum Glazed Pretzel Shaped Cookies: How to Shape A Pretzel Cookie:
Creating a pretzel shape out of cookie dough can be challenging for some. So along with the recipe, here’s an easy peasy mini-lesson on how to form pretzel cookies. To create pretzels shapes out of cookie dough, follow these steps:
- Roll out the dough into ropes. The length of thee rope depends on how big you want each cookie to be. Then cross the left side over the right side.
2. Twist the two ends once again to the left.
3. Then pull the top loop downwards to the ends.
These Glazed Pretzel cookie recipes each yield a lot of cookies. Specifically, over 30.
What you don’t see in these pictures: I had last-minute inspiration to pretty up these cookies. Consequently, I flicked these Cookies with gold dust before placing them on the platter. You know I cannot leave well enough alone.
Rum Glazed Pretzel Shaped Cookies
Ingredients
- 1/2 vanilla bean or 1/2 teaspoon vanilla bean paste
- 3/4 cup unsalted butter 14 tablespoons
- scant 1 cup powdered sugar sifted
- 1 large egg separated*
- 1/4 teaspoon salt
- 2+1/2 cups all-purpose flour sifted
- 2 ounces or 2 shots dark rum
- 2 teaspoons freshly squeezed lemon juice
- 1+3/4 powdered cup powdered sugar
Instructions
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Split the vanilla bean with a sharp knife and scrape out the seeds.
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Beat the unsalted butter and a scant cup of powdered sugar until smooth.
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Add the egg yolk until just combined.
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Beat in the salt and the vanilla bean seeds.
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Beat in the flour gradually until just combined
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Gather the dough into a ball and wrap it in plastic cling film.
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Refrigerate for at least 2 hours.
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Preheat the oven to 350 degrees F.
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Line two baking sheets with parchment paper.
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Pinch off a small section of the dough, and rewrap the rest. Place it back in the refrigerator.
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Roll the dough out into a long rope on a lightly floured surface,
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Pinch off a section at a time and form into pretzel shapes.
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Place the pretzel shapes on the baking sheets.
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Place on the middle rack in the oven. Bake for 10-15 minutes just until they start to brown slightly. Remove from the oven and immediately transfer to a wire rack lined with parchment paper to cool completely.
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Whisk together the egg white with the rum, lemon juice, and remaining powdered sugar.
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Use a small pastry knife to spread the rum glaze on the cookies.
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Let the glaze dry completely before transferring to a serving platter.
Recipe Notes
*Warning: There is raw egg white in the cookie glaze If you are squeamish about consuming raw egg whites, perhaps this recipe is not for you. To be on the safe side, use pasteurized (heated to a certain temperature to kill bacteria) egg whites. These have been treated to eradicate possible salmonella and other bacterial contamination. Salmonella can cause serious health problems in the elderly or infants.
Like these Rum Glazed Pretzel Shaped Cookies? Also, check out some of these other delicious recipes:
VANILLA, ALMOND, AND PEPPERMINT GLAZED COOKIES
MUSTARD ROAST CHICKEN OVER PRETZEL KNÖDEL
1 comment
What cute little cookies! They sound delicious too 🙂