from martha stewart living, october 2011
~3-1/4 C mini pretzels, divided
1/2 C flour
1/2 tsp baking powder
1 stick unsalted butter, room temp
1/2 C sugar
1 large egg yolk
**my extra: 2-3 T nutella
1/2 C flour
1/2 tsp baking powder
1 stick unsalted butter, room temp
1/2 C sugar
1 large egg yolk
**my extra: 2-3 T nutella
1. preheat oven to 325. coat a 4-/14 x 13-1/2 inch fluted tart pan with removable bottom with cooking spray. line bottom with parchment. (ok, so i have never heard of such a specific pan. i used a 10 inch glass tart pan and it was just fine. seriously martha.)
2. pulse 1-3/4 C pretzels in a food processor until powdery. combine 1/2 C with flour and baking powder. toss any left over. coarsely chop remaining 1-1/2 C pretzels.
3. beat butter & sugar on med speed until pale & fluffy. reduce speed to low, adding egg yolk until combined. add 1/2 C of remaining pretzels.
4. press dough evenly into prepared pan. top dough with remaining 1/4 C pretzels. toss any left (or save them for a few minutes...)
5. bake shortbread until pale brown and firm in the center ~25-30 min.
**6. place nutella in pastry bag or freezer ziplock bag. snip teeeeeny corner and pipe warmed nutella on hot shortbread in whatever pattern you choose. ;o)
7. cool pan on wire rack X 1 hr, then remove shortbread from pan. if using the glass tart pan, use an offset spatula to loosen the edges before sliding it out of the pan. cut with serrated knife.
2. pulse 1-3/4 C pretzels in a food processor until powdery. combine 1/2 C with flour and baking powder. toss any left over. coarsely chop remaining 1-1/2 C pretzels.
3. beat butter & sugar on med speed until pale & fluffy. reduce speed to low, adding egg yolk until combined. add 1/2 C of remaining pretzels.
4. press dough evenly into prepared pan. top dough with remaining 1/4 C pretzels. toss any left (or save them for a few minutes...)
5. bake shortbread until pale brown and firm in the center ~25-30 min.
**6. place nutella in pastry bag or freezer ziplock bag. snip teeeeeny corner and pipe warmed nutella on hot shortbread in whatever pattern you choose. ;o)
7. cool pan on wire rack X 1 hr, then remove shortbread from pan. if using the glass tart pan, use an offset spatula to loosen the edges before sliding it out of the pan. cut with serrated knife.
dip extra pretzels in nutella. no need to thank me.
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