Chocolate Almond Pretzel Cookies
Nutritional Info
- Servings Per Recipe: 72
- Amount Per Serving
- Calories: 112.6
- Total Fat: 6.1 g
- Cholesterol: 16.0 mg
- Sodium: 70.2 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 0.6 g
- Protein: 1.5 g
View full nutritional breakdown of Chocolate Almond Pretzel Cookies calories by ingredient
Introduction
Great Christmas cookie, because the glaze holds the sprinkles and makes a festive appearance. Great Christmas cookie, because the glaze holds the sprinkles and makes a festive appearance.Number of Servings: 72
Ingredients
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*Flour, white, 4 cup
*Almond Extract, 2 tsp
Cocoa, dry powder, unsweetened, 1/2 cup
Almonds, 1 cup, ground (I grind slivered in my food processor.)
Granulated Sugar, 2 cup
Salt, 1.5 tsp
Baking Powder, 2 tsp
Butter, unsalted, 1.5 cup (Three sticks, room temp)
Egg, fresh, whole, raw, 2 large
Glaze
*Almond Bark, 8 oz (remove)
Shortening, 1.5 tbsp (remove)
Red and green or chocolate sprinkles.
Tips
Roll out the "snakes" on a piece of wax paper. Protect the counter tops with wax paper or parchment paper under the cooling racks. Almond bark will drip and excess sprinkles will fall through also. The first time you do these you will struggle, but if you persevere, they aren't that hard to do, just tedious. This recipe is a double batch.
I also recommend help. It's a two person job, or do it in stages. I bake the cookies in the evening then glaze and decorate the next morning.
Directions
Cream the butter, egg and almond extract with the sugar. Mix in another bowl: dry ingredients. Combine the two and knead gently. Divide into three balls, cover with plastic wrap and place in fridge for 30 minutes.
Preheat the oven to 350 F. Roll the dough into small balls about the diameter of a quarter. Roll each ball into a "snake" about a 1/4 in or less in diameter and about 5 inches long. On an ungreased cookie sheet, for the snake into a pretzel shape. Bake for 8-10 minutes.
After the cookies are baked and cooled, melt the shortening and almond bark in a sauce pan with low heat (Be careful, it will scorch.) Dip the pretzels face down in the almond bark, and place back on the cooling rack. Before the almond bark cools, sprinkle the decorative sugar, sprinkles, nonpareils or what have you. Allow to cool completely before storing.
Serving Size: One cookie
Number of Servings: 72
Recipe submitted by SparkPeople user SKOOTEILENE.
Preheat the oven to 350 F. Roll the dough into small balls about the diameter of a quarter. Roll each ball into a "snake" about a 1/4 in or less in diameter and about 5 inches long. On an ungreased cookie sheet, for the snake into a pretzel shape. Bake for 8-10 minutes.
After the cookies are baked and cooled, melt the shortening and almond bark in a sauce pan with low heat (Be careful, it will scorch.) Dip the pretzels face down in the almond bark, and place back on the cooling rack. Before the almond bark cools, sprinkle the decorative sugar, sprinkles, nonpareils or what have you. Allow to cool completely before storing.
Serving Size: One cookie
Number of Servings: 72
Recipe submitted by SparkPeople user SKOOTEILENE.