October 29, 2017
Desserts, Cookies, Shaped,
Dairy, German, Kid Pleaser, Christmas, Entertaining, Oven Bake, Vegetarian, Flour, Kosher Dairy more
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"These are fun to make and very tasty. Shaping them takes some practice but they'll still be edible even if they aren't perfectly put together. A Mouli grater works well for chopping the almonds."
Beat butter until soft, and add the 1 cup of sugar gradually. Blend these ingredients until very light and creamy.
Beat in one of the egg yolks, the 2 eggs, and the sour cream.
Stir in the flour, then add the baking powder, cinnamon, and lemon rind.
Divide dough in half and put each half on a sheet of plastic wrap (not waxed paper).
Shape each into an evenly thick log, 6-7" long.
Wrap tightly and refrigerate at least 4 hours or overnight.
To bake, remove dough from refrigerator and let warm up slightly. Working with one dough portion at a time, carefully mark and then cut the log into 13 equal sections.
To form pretzels, knead a dough section briefly to soften it slightly. Using fingers, roll dough back and forth on a clean wor surface until you have a rope about 10-12" long, keeping the rope evenly thick.
Shape the rope into a pretzel shape by making a circle with the right end overlapping the left one and wrapping around it, then flipping the two ends over onto the circle.
Put the pretzels on a greased cookie sheet. Brush each one with the remaining egg yolk and sprinkle the tops with the tablespoon of sugar and the almonds.
Bake 10-15 minutes in a preheated 375' oven. Be careful not to let them brown.
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