Pretzel Shortbread

 

1 heaping cup pretzels, (about 46 pretzels; about 2 ounces)

2 1/2 cups all-purpose flour (see Cook's Note)

3 tablespoons cornstarch

3 tablespoons confectioners' sugar

1/4 teaspoon kosher salt

3 sticks (1 1/2 cups) unsalted butter, at room temperature

3/4 cup packed dark brown sugar

1 tablespoon baking soda

1 large egg, lightly beaten

1 Tbs. vanilla

1 tablespoon pretzel salt or coarse salt

1 1/2 cups semisweet chocolate chips

 

Process the pretzels in a food processor until finely ground and the consistency of flour. Measure 1/2 cup of the ground pretzels into a bowl (discard any remaining ground pretzels, don’t be tempted to just throw in the bit that is remaining it will make the cookies too dry). Whisk in the flour, cornstarch, confectioner' sugar and fine salt.

Add the butter, vanilla and brown sugar to a stand mixer and beat on medium speed, scraping down the sides of the bowl as necessary, until light and fluffy. Add half of the flour mixture and mix on low just to combine. Add the remaining flour mixture and mix on low until it comes together to form a dough. 

Turn the dough out onto a 14-inch piece of parchment and form into a ball. Place the parchment in a 9-by-13-inch jelly roll pan or baking sheet and press the dough into an even rectangle the size of the pan. I found this is easiest using your hands that have been sprayed with cooking spray. Cut the dough in half horizontally, then cut in half vertically to make 4 quarters. Cut each quarter into 10 slices to make 40 narrow rectangles (the ends might be less than perfect, but that’s ok). Freeze for 20 minutes.

Preheat to 350 degrees F. 

Add the baking soda to 1/2 cup warm water and mix well. 

Brush the dough evenly with the baking soda mixture and then with the beaten egg. Sprinkle with the pretzel salt. 

Bake, rotating the pan halfway through, until the shortbread is deep brown and cooked through, 45 to 55 minutes. Let stand for 5 minutes in the pan, then carefully lift the shortbread onto a cutting board. Using the previous cuts as a guide, carefully cut into bars. Let cool completely, about 25 minutes. 

Melt the chocolate chips in a small bowl. ***Dip the lower third of each cookie in the chocolate and place on a clean piece of parchment. Refrigerate for 10 minutes to allow the chocolate to harden. Store the cookies in an airtight container for up to 5 days.

*** Dipping the cookies provides the chocolate covered pretzel look.  It is much easier to drizzle the cookies with the melted chocolate.