Also, can you tell I'm having a bit of wanderlust over here? German Sour Cherry Cake. Almond Danish Puffs. Mexican Chocolate Macarons. Frangipane. Chocolate French King Cake. Chelsea Buns. I guess what I'm hinting at is...we need to go on a WORLD BAKERY TOUR.
First things first, have some Swedish Pearl Sugar on hand. It's a coarse, white sugar that won't melt in the oven. In a pinch, use the coarsest sugar you can find, such as turbinado. It won't have the same look but will give the sugar-y texture on the top of the cookies.
Shaped cookies sometimes seem like they can be a chore, but these are not. The dough is simple and requires a rest in the refrigerator overnight. Do not be tempted to shape them right away; the dough is too soft and sticky. Really! Don't do it.
Doesn't it just LOOK soft? It is.
After a night in the fridge, you'll portion out the dough for baking. A #40 or 1.5-tablespoon cookie scoop is the perfect tool for portioning.
Hello, cookie dough!
Roll the dough ball out into a 10-inch rope.
Now, form that rope into a pretzel shape. Bring the ends up,
...then cross and press lightly back onto the cookie.
Brush lightly with milk. Sprinkle with pearl sugar. The milk will keep the cookie exterior soft and help the pearl sugar stick.
Bake them up! The "pretzels" will not change much in color. They'll poof a bit as they bake.
Swedish Sweet Pretzels (Kringlor)
A cross between cookie and cake, these pretzel-shaped treats are pillowy-soft, sweet, and topped with a sprinkling of pearl sugar.
YIELD: 30 cookies
PREP TIME: 40 minutes
REST TIME: overnight
BAKE TIME: 8 minutes
3 cups unbleached, all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup granulated sugar
1/2 cup salted butter, room temperature
1 cup full-fat plain yogurt (not Greek)
1 egg
2 teaspoons vanilla extract
milk, for brushing
Swedish pearl sugar
Whisk flour, baking powder, baking soda, and salt together. Set aside. In the bowl of an electric mixer, cream sugar and butter until light and fluffy. Add yogurt, egg, and vanilla; beat until combined.
On low speed, mix the flour mixture in two additions. Scrape down bottom and sides of bowl if needed. Cover bowl and refrigerate overnight.
The next day, line cookie sheets with parchment paper and preheat oven to 350.
Use a 1.5-tablespoon cookie scoop (a #40) to portion dough, working about 6 at a time. Return dough to refrigerator between batches. On a floured surface, shape each ball into a 10-inch rope. Pick up the ends and cross, pressing ends lightly to form a pretzel shape.
Place on cookie sheet. Brush with milk, then sprinkle with pearl sugar. Bake 8-9 minutes until the cookies are done but still very pale. Let cookies rest on cookie sheet 1 minute, then remove to wire rack to cool completely.
