Difference between revisions of "Snacks/sweet pretzels"
(Created page with "Serves: 12 Active Time: 1 hour Total Time: 2 hour From: Fresh May/June 2009 =Ingredients= 1 package active dry yeast (1/4 oz.) 1/2 cup brown sugar, packed 1 1/2 cups warm w...") |
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=Ingredients= | =Ingredients= | ||
| − | 1 | + | 1 cup (2 sticks) unsalted butter |
| − | 1/ | + | 1 1/3 cups sugar, divided |
| − | + | 1/2 cup dark brown sugar, packed | |
| − | 3 | + | 3 cups all-purpose flour |
| − | 1 tsp. | + | 1 tsp. ground nutmeg, divided |
| − | 2 tsp. | + | 1/2 tsp. baking soda |
| − | + | 2 tsp. cream of tartar | |
| − | 1/2 tsp. | + | 1/2 tsp. salt |
| − | + | 2 eggs at room temperature | |
| − | 1 | + | 1 tsp. vanilla extract |
| − | + | ||
| − | + | ||
| − | + | ||
| − | + | ||
| − | + | ||
=Directions= | =Directions= | ||
== Step 1 == | == Step 1 == | ||
| − | + | In a small saucepan, melt butter over low heat. Remove from heat and let cool in the saucepan about 5 minutes. | |
== Step 2 == | == Step 2 == | ||
| − | In | + | In a large bowl, combine 1 cup of the sugar, brown sugar, flour, 1/2 tsp. of the nutmeg, baking soda, cream of tartar, and salt. Stir with a fork or wooden spoon until well-mixed. |
== Step 3 == | == Step 3 == | ||
| − | + | Gently whisk the eggs and vanilla into the cooled butter in the saucepan. Pour mixture into the dry ingredients and stir with a rubber spatula or wooden spoon until well blended. Dough will look wet and grainy. Refrigerate for 15 to 30 minutes. | |
== Step 4 == | == Step 4 == | ||
| − | + | In a small bowl, stir together remaining 1/3 cup sugar and 1/2 tsp. nutmeg. | |
== Step 5 == | == Step 5 == | ||
| − | Preheat oven to | + | Position oven racks in the top third and bottom third of the oven. Preheat oven to 400 degrees F. Have ready 2 baking sheets. |
== Step 6 == | == Step 6 == | ||
| − | + | Remove batter from fridge. Scoop heaping teaspoonfuls of dough and roll into balls. Roll each ball in the nutmeg sugar mixture, then place about 11/2 inches apart on an ungreased baking sheet. Gently press each ball with a flat-bottomed glass until slightly flattened (about 1/3 inch high). You may need to bake in two batches -,- keep dough chilled while cookies bake. | |
== Step 7 == | == Step 7 == | ||
| − | + | Bake both sheets at the same time until cookies are pale gold, about 9 to 11 minutes. Transfer to wire rack and cool to room temperature. Store at room temperature in an airtight container, or freeze. | |
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Revision as of 17:27, 28 November 2014
Serves: 12
Active Time: 1 hour
Total Time: 2 hour
From: Fresh May/June 2009
Contents
Ingredients
1 cup (2 sticks) unsalted butter
1 1/3 cups sugar, divided
1/2 cup dark brown sugar, packed
3 cups all-purpose flour
1 tsp. ground nutmeg, divided
1/2 tsp. baking soda
2 tsp. cream of tartar
1/2 tsp. salt
2 eggs at room temperature
1 tsp. vanilla extract
Directions
Step 1
In a small saucepan, melt butter over low heat. Remove from heat and let cool in the saucepan about 5 minutes.
Step 2
In a large bowl, combine 1 cup of the sugar, brown sugar, flour, 1/2 tsp. of the nutmeg, baking soda, cream of tartar, and salt. Stir with a fork or wooden spoon until well-mixed.
Step 3
Gently whisk the eggs and vanilla into the cooled butter in the saucepan. Pour mixture into the dry ingredients and stir with a rubber spatula or wooden spoon until well blended. Dough will look wet and grainy. Refrigerate for 15 to 30 minutes.
Step 4
In a small bowl, stir together remaining 1/3 cup sugar and 1/2 tsp. nutmeg.
Step 5
Position oven racks in the top third and bottom third of the oven. Preheat oven to 400 degrees F. Have ready 2 baking sheets.
Step 6
Remove batter from fridge. Scoop heaping teaspoonfuls of dough and roll into balls. Roll each ball in the nutmeg sugar mixture, then place about 11/2 inches apart on an ungreased baking sheet. Gently press each ball with a flat-bottomed glass until slightly flattened (about 1/3 inch high). You may need to bake in two batches -,- keep dough chilled while cookies bake.
Step 7
Bake both sheets at the same time until cookies are pale gold, about 9 to 11 minutes. Transfer to wire rack and cool to room temperature. Store at room temperature in an airtight container, or freeze.
