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Rum Glazed Pretzel Cookies

Rum Glazed Pretzel Shaped Cookies

Course Dessert, Snack
Cuisine German
Keyword christmas cookies, Pretzel Cookies, Rum Cookies, Vanilla Bean cookies
Prep Time 15 minutes
Cook Time 15 minutes
Servings 30 cookies
Author Lora Wiley-Lennartz

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

  1. Split the vanilla bean with a sharp knife and scrape out the seeds.
  2. Beat the unsalted butter and a scant cup of powdered sugar until smooth.
  3. Add the egg yolk until just combined.
  4. Beat in the salt and the vanilla bean seeds.
  5. Beat in the flour gradually until just combined
  6. Gather the dough into a ball and wrap it in plastic cling film.
  7. Refrigerate for at least 2 hours.
  8. Preheat the oven to 350 degrees F.
  9. Line two baking sheets with parchment paper.
  10. Pinch off a small section of the dough, and rewrap the rest. Place it back in the refrigerator.
  11. Roll the dough out into a long rope on a lightly floured surface,
  12. Pinch off a section at a time and form into pretzel shapes.
  13. Place the pretzel shapes on the baking sheets.
  14. 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.
  15. Whisk together the egg white with the rum, lemon juice, and remaining powdered sugar.
  16. Use a small pastry knife to spread the rum glaze on the cookies.
  17. 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.