Pretzel-Shortbread Bars

Pretzel-Shortbread Bars
My family likes any type of shortbread- this is a sweet and salty version. Broken pretzels are incorporated into the dough and the topping. I love anything baked in a rectangular tart pan too! This recipe is from Martha Stewart Living.
  • Yield: Makes about 2 dozen
  • Vegetable oil cooking spray
  • 3 1/4 cups salted miniature twist pretzels
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 stick unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 large egg yolk
  1. Preheat oven to 325 degrees. Coat a 4 14-by-13 1/2-inch fluted tart pan with a removable bottom with cooking spray. Line bottom with parchment.
  2. Pulse 1 3/4 cups pretzels in a food processor until powdery. Transfer 1/2 cup to a bowl; discard any remaining pretzel powder. Stir in flour and baking powder. Transfer remaining 1 1/2 cups pretzels to food processor, and pulse a few times until coarsely chopped.
  3. Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 5 minutes. Reduce speed to low, and beat in egg yolk, then pretzel-flour mixture, until combined. Mix in 1/2 cup chopped pretzels.
  4. Press dough evenly into pan. Top dough with 1/4 cup 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 shortbread cool for 1 hour. Remove shortbread from pan, and cut into 1/2-inch-wide rectangles using a serrated knife.

Shortbread can be stored at room temperature for up to 1 week.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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