Lemon Pretzels Recipe
Ingredients
| Butter stick | 1 , softened | |
| 1/2 cup plus 1/2 cup sugar | ||
| Egg | 1 | |
| Vanilla extract | 1 Teaspoon | |
| Lemon extract | 1/2 Teaspoon | |
| Lemon zest | 2 1/2 Teaspoon, grated | |
| Flour | 1 1/4 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
Directions
1. In a medium bowl, beat butter and 1/2 cup sugar with an electric mixer on medium speed until light and fluffy. Beat in egg, vanilla, lemon extract, and 2 teaspoons lemon zest.
2. Mix together flour, baking powder, and salt. Add to sugar mixture and beat until blended. Cover and refrigerate at least 1 hour, until firm.
3. Preheat oven to 375°F. In a wide, shallow bowl, stir together remaining 1/2 cup sugar and 1/2 teaspoon lemon zest. Divide one fourth of dough into 8 pieces. Roll each piece into a 6-inch-long strip, twist strip into a pretzel, or tie in a knot. Dip top of pretzels in lemon sugar and place 1 inch apart on ungreased cookie sheet. Repeat with remaining dough.
4. Bake 8 to 10 minutes, or until edges just begin to turn golden brown. Transfer to a rack and let cool.
2. Mix together flour, baking powder, and salt. Add to sugar mixture and beat until blended. Cover and refrigerate at least 1 hour, until firm.
3. Preheat oven to 375°F. In a wide, shallow bowl, stir together remaining 1/2 cup sugar and 1/2 teaspoon lemon zest. Divide one fourth of dough into 8 pieces. Roll each piece into a 6-inch-long strip, twist strip into a pretzel, or tie in a knot. Dip top of pretzels in lemon sugar and place 1 inch apart on ungreased cookie sheet. Repeat with remaining dough.
4. Bake 8 to 10 minutes, or until edges just begin to turn golden brown. Transfer to a rack and let cool.
Chef
