Not your typical salty, crunchy pretzel, but just as addicting-it's hard to eat just one. The almond extract gives it a slightly nutty taste. Half of these I rolled in colored sugar; the other half are covered with a glaze and grated chocolate. One is just as good as the other.
Ingredients: 1 cup granulated sugar, 1 cup butter, softened, 1/2 cup milk, 1 egg, 1 teaspoon vanilla, 1 teaspoon almond extract, 3 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, colored sugar, 1 cup powdered sugar, 1/2 teaspoon almond extract, 1 tablespoon milk.
Instructions: Mix 1 cup sugar, butter, milk, egg, vanilla and almond extract together in mixing bowl; stir in flour, baking powder and salt until thoroughly incorporated. Cover and refrigerate at least 4 hours (or overnight).
Preheat oven to 375 degrees. Divide dough into 4 equal parts. Divide 1 part into 12 equal pieces (keep remaining dough covered). Sprinkle about 1 teaspoon of colored sugar on board and roll each piece of dough on sugared board into pencil-like strip, about 10 inches long. Twist into pretzel shape on ungreased cookie sheet. Do this with half of the dough. With the other half, sprinkle flour on board and roll into strips as others and place on ungreased baking sheets. Bake for 9-11 minutes or until lightly browned.
To make icing, beat powdered sugar, almond extract and milk in small bowl until well combined. Spread over the unsugared cookies and if desired, grate chocolate over each. Or, you can tint the icing any color you wish and put sprinkles on each cookie.
Makes about 4 dozen cookies (Betty Crocker's Cookie Book, published by Golden Press, New York, in 1981).