Virtual Cookie Exchange-Apricot Pretzel Delight

Staci Troilo is hosting her fourth annual virtual cookie exchange on her blog. Last year she had several excellent recipes and this year she will have even more, and I added some excellent recipes to my collection.

This year I am sharing a recipe that I created because my family wanted something different. So I experimented with the ingredients I had in my fridge and pantry. I never thought it would be added to my Christmas cookie list, but the apricot pretzel delights were a hit and made the cut.

Before starting any recipe, I always read the recipe in its entirety to ensure I have the necessary equipment and ingredients. This saves time and keeps you from having to go to the store while baking.

Let’s get started.

The recipe can be found below, or you can download it here. Click Here
The recipe can be found below, or you can download it here, without pictures. Click Here

This recipe takes a bit of time, but it is well worth it. Your family will love them.

Apricot Pretzel Delight

Cookie

1/2 Cup Softened Butter
½ Cup Oil
1 Egg
1/2 Cup Powdered Sugar
1/2 Cup Granulated Sugar
1/2 Tsp. Cream of Tartar
1/2 Tsp. Baking Soda
1/2 Tsp. Salt
1 Tsp. Vanilla
3 Cups Flour

Pretzel Coating

2-1/2 Cups Crushed Pretzels
2 Tbsp. Granulated Sugar
1/2 Cup melted butter
Apricot Jam

Glaze

1/2 Cup Brown Butter
2 Cups Powdered Sugar
Pinch Salt
3 To 4 Tbsp. Milk
2 Tbsp. Vanilla Extract

Let’s Make It

Cookie

In bowl of mixer, cream together butter, oil, and both sugars until smooth. Add in egg and vanilla, mix until combined.

Combine  the dry ingredients and add in one cup at a time. Mix until dough pulls away from the side of the mixer. Refrigerate for 1 hour.

Pretzel Topping

While dough is in the refrigerator, use food processor to crush pretzels. Combine crushed pretzels with sugar and 2 tablespoon melted butter, keeping the remainder in small bowl for dipping. Mix and set aside.

Take refrigerated dough and shape into one-inch balls. Dip each cookie ball into the melted butter and roll in the pretzel mixture, pressing slightly to make the pretzels stick. Place 2 inches apart on parchment lined cookie sheet and indent the center with your thumb.

Bake for 12-15 minutes until lightly brown. When cookie comes out of the oven, re-indent your thumb into the cookie. Fill with Apricot jam. Allow cookies to cool completely on baking sheet.

Glaze

Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind.

Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk.

 

This cookie starts with a sugar cookie dough. If you want to save time, you can use already prepared sugar cookie dough from the store.

Don’t forget to visit Staci Troilo’s Virtual Cookie Exchange.