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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
cooking spray |
3 1/4 cup(s) salted minature twist pretzels |
1/2 cup(s) all purpose flour |
1/2 teaspoon(s) baking powder |
1 stick(s) unsalted butter, rm temp |
1/2 cup(s) sugar |
1 egg yolk |
Directions:
1. Preheat oven to 325. Coat fluted tart pan or 8x8 pan with cooking spray. Line bottom with parchment paper.
2. Pulse 1 3/4C pretzels in food processor until powdery. Transfer 1/2C to a bowl; discard remaining pretzel powder. Stir in flour and baking powder. Transfer remaining 1 1/2C pretzels to food processor, and pulse a few times until coarsely chopped.
3. Beat butter and sugar with a mixer on medium until pale and fluffy, about 5 minutes. Reduce speed to low and beat in egg yolk, then pretzel-flour mixture, until combined. Mix in 1/2C chopped pretzels.
4. Press dough evenly into pan. Top dough with 1/4C chopped pretzels, pressing slightly; discard any remaining pretzels.
5. Bake shortbread until pale brown and firm in the center, 25 to 30 minutes. Transfer pan to a wire rack and let cool for 1 hour. Remove from pan and cut into 1/2 with rectangles using a serrated knife.
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