A strawberry pretzel salad was foreign to me until about three weeks ago when I saw a photo of a slice of pie with an almost fluorescent red jello layer studded with uneven pieces of strawberry sitting on top of a creamy filling and what was of most interest to me: pretzel crust. One thing to know about me is that pretzels are never my snack of choice, but it will always be one of my favourite flavours. The distinct malty, toasty, and predominately saltiness of pretzels will always be my preference, unless its in its original form. I've been making my pretzel shortbread year after year, especially during the holidays for cookie boxes and I've always been experimenting with a pretzel chocolate chip cookie where ground pretzels step in for regular all-purpose flour to form the foundation of the cookie.
That is how this cookie was born — a converging of my desires to perfect a pretzel chocolate chip cookie and my intrigue that stems for a strawberry pretzel salad. If you look at the recipe briefly, it resembles a classic chocolate chip cookie but there are different pretzel nuances found in and on the cookie. Ground pretzels help form the dough of the cookie, but it's 'pretzel-ness' is doubled with the shiny pretzel brittle that tops each cookie. Strawberry jam (homemade or store-bought) is swirled into the dough and pools of white chocolate acts as the creamy filling of a traditional slice of strawberry pretzel salad. Unlike all my other cookies, this cookie is not top with a generous sprinkle of Maldon salt and that was intentional and not an oversight. The ...
![day two: sparkly matcha neapolitan shortbread cookies ✨
the instructions might seem confusing, but if you watch the video to see how the different flavour layers are stacked, it will make much more sense! these slice and bake cookies freeze extremely well so you can make the dough now and bake them off when you want to gift them. (makes 40-44)
vanilla dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
2 tsp vanilla
90g (3/4 cup) all-purpose flour
1/4 tsp salt
matcha dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tsp culinary matcha powder
1/4 tsp salt
strawberry dough
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g 6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tbsp freeze-dried strawberry powder
1/4 tsp salt
1 egg white
coarse sanding sugar
for the vanilla dough, combine butter and powdered sugar in a bowl. mix until smooth. add vanilla. add flour and salt and mix until no dry streaks remain. do the same for the matcha and strawberry doughs in separate bowls
place one portion of the dough between two pieces of parchment paper and roll into a 5 x 9-inch rectangle that is about 1/4-inch thick. slide rolled out dough onto a baking sheet and freeze for 10 min until firm. repeat this step with the other portions of dough
remove the top piece of parchment from each slab and stack the strawberry, vanilla, and matcha dough layers. cut the slab down the middle the long way to form two 2.5 x 9-inch rectangles. with one half, carefully swap the order of the layers (example: if the first half of the dough is stacked svm, swap the second half so it’s msv. this will ensure that same flavour squares don’t stack on each other). stack the halves. press the layers gently to adhere them. return the stacked dough to the freezer for another 10min
[recipe cont’d in comments]
#christmasbaking #christmascookies #holidaybaking #holidaycookies #cookiedecorating](https://constellationinspiration.com/wp-content/plugins/instagram-feed/img/placeholder.png)
