A fun variation on the traditional cookie, these taste terrific, are fun to make, and make great gifts or Christmas tree ornaments.

Nancy
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat together butter and sugar. Finely grate the rind of the lemons and stir into mixture. Beat in one egg yolk and the egg. Sift together flour, pepper, and salt; stir into the butter mixture. Dough will be stiff. Knead on a smooth surface, and form into a log shape about 8 inches long with flat ends. Wrap in airtight plastic wrap and let stand at room temperature for one hour.

    Advertisement
  • Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with aluminum foil or baking parchment. Cut the dough into 12 even pieces. Cover with plastic wrap.

  • On a floured surface, gently roll one piece of dough at a time into a 10 to 11 inch long roll, slightly tapered at the ends.

  • Shape dough into a pretzel shape by crossing the two ends about 2 inches from the ends and bring them to the other side. Dab a bit of water under the ends where they cross the other side of the pretzel. Place pretzels 2 inches apart on cookie sheets.

  • Mix the remaining egg yolk with 1/2 teaspoon of water. Brush the pretzels with the mixture, and sprinkle with crystal sugar (optional).

  • Bake for 30 minutes, reversing cookie sheets top to bottom and front to back once during baking. Pretzels will turn golden brown. Let cool on wire racks.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

193.3 calories; 3.3 g protein; 28.5 g carbohydrates; 67.4 mg cholesterol; 9 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/17/2005
I think there might be an error in the ingredient list for this recipe. Twice it calls for 1 CUP egg yolk when I believe it SHOULD just be 1 egg yolk. Read More
(31)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/17/2005
I think there might be an error in the ingredient list for this recipe. Twice it calls for 1 CUP egg yolk when I believe it SHOULD just be 1 egg yolk. Read More
(31)
Rating: 5 stars
04/17/2005
I think there might be an error in the ingredient list for this recipe. Twice it calls for 1 CUP egg yolk when I believe it SHOULD just be 1 egg yolk. Read More
(31)
Rating: 5 stars
06/24/2010
Very tasty. Thanks. Read More
(2)
Advertisement
Rating: 5 stars
08/22/2012
very good. There's nothing wrong with this recipe the ingredients are listed as they are used. You do use two egg yolks just for separate parts of the recipe. Very tasty though will make again! Read More
(1)
Rating: 4 stars
08/31/2012
I wish I could give these 4 1/2 stars! My first couple bites weren't anything special but the subdued flavor builds and I found myself grabbing a second cookie. The lemon is great and although I wouldn't have picked out the black pepper flavor if I didn't know it was in there it has a great aftertaste. While I was making these I was sure I needed to add something. I considered adding baking powder or vanilla or lemon flavoring- don't do it. They're great as is. The only changes I made were to accidentally add the egg yolk along with the whole egg in the dough (oops used another egg yolk for the wash) and I didn't have any crystal sugar so I sprinkled with granulated sugar. Great cookie! Read More