5 Ingredients or Fewer

Pretzel Shortbread Cookies

November 23, 2014
4 Ratings
Author Notes

To make the pretzel flour, blend approximately 240 grams of pretzels (they can be gluten-free) in a food processor until you have a very fine "flour." —molly yeh

  • Makes 18 to 20 cookies
  • 1 cup unsalted butter, softened
  • 2/3 cup sugar
  • 2 cups pretzel flour (see headnote)
  • chocolate, for drizzling (optional)
  • sprinkles, for decorating (optional)
In This Recipe
  1. Preheat oven to 350º F. Grease 2 cupcake pans and set aside. (If you're just using 1 pan, you can keep the dough at room temperature while the first batch bakes and cools.)
  2. Beat together the butter and sugar until fluffy. Add the pretzel flour and beat until combined and the mixture forms large crumbs. Fill up the cupcake tins halfway and then press down firmly (it helps to use the back of a spoon or bottom of a glass). Bake for 20 minutes, until they start to brown. Important: Let them cool in the pan and then gently lift them out. You can use a sharp knife on the edges to loosen them from the pan.
  3. If desired, drizzle with melted dark chocolate and decorate with sprinkles. Enjoy!

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molly yeh recently moved from brooklyn to a farm outside of grand forks, north dakota, where her husband is a fifth generation farmer. she writes the blog my name is yeh.