Vanilla Pretzel Cookies
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Appears in Cook's Illustrated November/December 2008
These French butter cookies offer sophistication and style from simple pantry ingredients. That is, if you can capture their elusive sandy texture.
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WHY THIS RECIPE WORKS
It took some detective work to develop a French butter cookie recipe with a properly sandy texture. Cutting back on the butter in our sable recipe helped, but the breakthrough was using a traditional French ingredient—hard-cooked egg yolk—w...
