Pretzel Shortbread Recipes

Steps:

• Heat oven to 350 degrees. Spread pretzel crumbs on a rimmed baking sheet and bake them, stirring once, until they smell toasty (they may not darken, and that's OK), about 5 to 10 minutes.
• Pour crumbs into the bowl of an electric stand mixer to cool. Whisk in flour, sugar and salt. Place the butter cubes on top of the flour mixture and chill until everything is very cold, at least 30 minutes.
• Using the paddle attachment, beat flour and butter mixture on low speed until it comes together into a dry, crumbly dough that just holds together when you squeeze it, 10 to 15 minutes. If the dough isn't coming together in the mixer, use your hands to knead it. It will be difficult to work with.
• Line a rimmed baking sheet with a silicone baking mat. On a floured surface, use a rolling pin to roll out and press dough into an 8-by-10-inch rectangle about 3/8-inch thick. (Alternatively, you can press the dough into a quarter sheet pan with your fingers instead of rolling). Cut into rectangles approximately 3 inches by 2 inches. Transfer rectangles to the lined baking sheet. Using the tip of a slim chopstick or a fork, poke holes all over the dough, going halfway but not all the way through. Place baking sheet in freezer until dough is frozen, at least 1 hour.
• Heat oven to 500 degrees. If using baking soda for the coating, combine it in a small pot with 2 cups water and bring to a boil over high heat, stirring to dissolve. Let cool completely. Dip each cookie into the solution, letting the excess drip off, then place it back on the baking sheet. If using an egg white, whisk it with 1 tablespoon water until frothy, then brush it on top of cookies. Sprinkle the coated cookies evenly with flaky sea salt.
• Transfer baking pan to oven and immediately lower the temperature to 350 degrees. Bake until deep golden brown, 18 to 23 minutes. Transfer baking sheet to a wire rack to cool completely before removing cookies, then store them in an airtight container.

Steps:

• Preheat oven to 325 degrees. Coat a 4 1/4-by-13 1/2-inch fluted tart pan with a removable bottom with cooking spray. Line bottom with parchment.
• Pulse 1 3/4 cups pretzels in a food processor until powdery. Transfer 1/2 cup to a bowl; discard any remaining pretzel powder. Stir in flour and baking powder. Transfer remaining 1 1/2 cups pretzels to food processor, and pulse a few times until coarsely chopped.
• Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 5 minutes. Reduce speed to low, and beat in egg yolk, then pretzel-flour mixture, until combined. Mix in 1/2 cup chopped pretzels.
• Press dough evenly into pan. Top dough with 1/4 cup chopped pretzels, pressing slightly; discard any remaining pretzels.
• Bake shortbread until pale brown and firm in the center, 25 to 30 minutes. Transfer pan to a wire rack, and let shortbread cool for 1 hour. Remove shortbread from pan, and cut into 1/2-inch-wide rectangles using a serrated knife.

Steps:

• Spray a 9-inch round cake or spring-form pan with cooking spray and line the bottom with a round of parchment.
• Melt the butter in a medium saucepan over medium heat. Add the marshmallows and stir until melted. Remove the saucepan from the heat and stir in the pretzels and crushed cookies until combined. Press evenly into the bottom of the prepared pan. Let cool, then remove from the pan and remove the parchment, and transfer to a serving plate.
• Simmer the strawberries with 1/4 cup sugar in a medium saucepan over medium heat until slightly broken down and thickened, 12 to 18 minutes (depending on ripeness). Cool slightly, then stir in the 1 tablespoon lemon juice.
• Beat the cream cheese with the remaining 1/4 cup sugar and 1 tablespoon lemon juice until smooth. Spread evenly on the pretzel-cookie round. Top with the strawberries, garnish with the almonds and crushed pretzels and serve.
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Steps:

• Preheat oven to 325 degrees. Coat a 4 1/4-by-13 1/2-inch fluted tart pan with a removable bottom with cooking spray. Line bottom with parchment. Pulse 1 3/4 cups pretzels in a food processor until powdery. Transfer 1/2 cup to a bowl; discard any remaining pretzel powder. Stir in flour and baking powder. Transfer remaining 1 1/2 cups pretzels to food processor, and pulse a few times until coarsely chopped. Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 5 minutes. Reduce speed to low, and beat in egg yolk, then pretzel-flour mixture, until combined. Mix in 1/2 cup chopped pretzels. Press dough evenly into pan. Top dough with 1/4 cup chopped pretzels, pressing slightly; discard any remaining pretzels. Bake shortbread until pale brown and firm in the center, 25 to 30 minutes. Transfer pan to a wire rack, and let shortbread cool for 1 hour. Remove shortbread from pan, and cut into 1/2-inch-wide rectangles using a serrated knife.

Steps:

• Preheat oven to 325 degrees.
• Line an 8 X 8 inch pan with parchment paper and spray with cooking spray.
• Pulse 1 3/4 cups pretzels in a food processor until POWDERY, transfer 1/2 cup to a bowl, DISCARD any remaining pretzel powder.
• Stir in flour and baking powder, set aside for Step 7.
• Transfer REMAINING 1 1/2 cups of pretzels to food processor and pulse a few times until coarsely CHOPPED.
• Beat butter, sugar, and vanilla with a mixer on medium speed until pale and fluffy, about 5 minutes.
• Reduce speed to low, and beat in egg yolk, then pretzel-flour mixture, until combined.
• Using spoon mix in 1/2 cup of the coarsely chopped pretzels.
• Press dough evenly into pan.
• Top dough with 1/4 cup of the coarsely chopped pretzels, pressing slightly; discard any remaining pretzels.
• Bake shortbread until pale brown and firm in the center -about 25 minutes, maybe 30.
• Transfer pan to a wire rack, and let shortbread cool for 1 hour.
• Remove shortbread from pan, and cut into 1/2 inch rectangles using a serrated knife.