Lemon Pistachio Pretzel Cookies - sweet butter

Method

• In a large mixing bowl, beat together the butter at medium to high speed for 30 seconds.
• Add the confectioners sugar and lemon peel,continuing to beat until combined.
• Beat in the egg and lemon extract.
• Beat in as much of the flour as you can using your mixer.
• When no longer able, use a large wooden spoon to mix in the rest by hand.
• Divide dough in half and wrap in plastic wrap.
• Chill for 30 to 60 minutes.
• Pre-heat oven to 375 degrees.
• After chilling, take each disk and roll into a 12 inch long log.
• Snip each log into 24 1/2 inch pieces.
• Take each cookie nugget and roll into an 8 inch long rope.
• Form a pretzel shape by bringing the piece together to form a circle with about a 1 inch tails on either side.
• Take each of the ends and cross it over the circle and attach to the opposite side.
• Press lightly to seal.
• Place the "pretzels" 2 inches apart on baking sheets lightly treated with cooking spray.
• Bake for 8 to 10 minutes until golden brown.
• remove from pan and let cookies cool on a rack.
• To prepare the glaze, mix together the confectioners sugar, lemon juice and enough water to achieve a glaze consistency.
• Brush each cookie with the glaze.
• While the glaze is still wet, sprinkle chopped nuts on top.
• Let stand until glaze has set.