Pretzel-Shortbread Bars

Broken pretzels are worked into the dough: Finely ground crumbs go into the flour mixture, and bigger pieces stud the inside and top layer of the bars.

  • Prep:
  • Total Time:
  • Yield: Makes about 2 dozen
Pretzel-Shortbread Bars

Source: Martha Stewart Living, October 2011

Ingredients

  • 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

Directions

  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.

Cook's Notes

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

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