Rich’s mom loved ’em, but that may have been due to the fact that I made them dairy-free. I thought they were a bit on the dry side, but that may have been to to the fact that I made them…
Well, you get the idea.
First, thanks again to Alton Brown for the ultimate sugar cookie recipe; I’ve used it for Faux Madeleines and Thumbprint Cookies, and this time I took it dairy-free by using Earth Balance spread and soy milk.
Mebbe a step too far.
I have leftover crushed pretzels, so will try these again with real butter, and perhaps almond milk.
Heat oven to 350°
Whisk the flour, baking powder, and salt together and set aside.
Cream the butter and sugar with an electric mixer until light and fluffy, then beat in the egg and milk.
Using a one tablespoon measure, roll the dough into balls, roll in the crushed pretzels, and arrange on parchment paper lined baking sheets.
A note on the pretzels: I crushed mine first in the food processor, and they were still kinda chunky; so I then put them in a plastic bag and gave ’em a good whack! with my kitchen mallet. Still kinda chunky; so I ended up running them through the blender, which gave me pretzel dust. I don’t know that this was what Sarah or Pillsbury meant for me to have, but it was what I ended up with, and I cannot see another practical texture for rolling the dough balls.
Bake the pretzel coated dough balls for 15 to 20 minutes, until they are a pale golden brown and the tops crack just a bit.
Transfer the cookies to a rack to cool.
Add the chocolate chips (I used Guittard semi-sweet) to a ‘wave safe bowl and punch 30 seconds. Remove the bowl, give the chips a stir, and repeat until the chips are melted and smooth.
Drizzle the chocolate over the cookies on the rack (you may want to lay down some more parchment or waxed paper under), and allow to cool. I then popped the cooled and glazed cookies onto a tray and into the fridge for an hour to set the chocolate, but you do what you like.
A good cookie, but dry. Of course, that could mebbe be fixed by using butter…