LEMON-PISTACHIO PRETZELS

Lemon-Pistachio Pretzels image

Provided by @MakeItYours

Number Of Ingredients 10

3/4 cup butter or margarine, softened
1 cup sifted powdered sugar
2 teaspoons finely shredded lemon peel
1 egg
1/2 teaspoon lemon extract
2 cups all-purpose flour
1 1/2 cups sifted powdered sugar
1 tablespoon lemon juice
1-2 tablespoons water
1/3 cup finely chopped pistachios, walnuts, or almonds

Steps:

In a mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add 1 cup powdered sugar and lemon peel; beat till combined. Beat in the egg and lemon extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. If necessary, cover and chill for 30 to 60 minutes, or till dough is easy to handle.
On a lightly floured surface, shape each half of the dough into a 12-inch log. Cut each log into twenty-four 1/2-inch pieces. Roll each piece into an 8-inch rope. Form each rope into a pretzel shape by crossing one end over the other to form a circle, overlapping them about 1 inch from each end. Twist once at the point where dough overlaps. Lift ends across to the edge of the circle opposite them and press lightly to seal. Place about 2 inches apart on lightly greased cookie sheets.
Bake in a preheated 375 degrees oven for 8 to 10 minutes, or till light golden brown.
In a small bowl stir together 1 1/2 cups powdered sugar, lemon juice, and enough water to make a mixture of glazing consistency. Brush cookies with glaze; sprinkle with pistachios or other nuts. Let stand till set.