Pretzel Cookies

• 1 cup butter, softened
• 1-1/4 cups confectioners' sugar
• 1 large egg
• 1/2 cup sour cream
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 cup sliced almonds, chopped
• 1/4 cup coarse sugar
• 1 large egg
• 1 tablespoon water

1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the egg, sour cream and extracts. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until firm.
2. Divide dough into fourths; shape each portion into a 6-in. roll. Cut rolls into 1/2-in. slices; roll each into a 10-in. rope. Shape into a pretzel; place 2 in. apart on greased
3. .
4. In a small bowl, combine almonds and sugar. In another bowl, whisk egg and water. Brush each cookie with egg wash: sprinkle with almond mixture. Bake at 400u0b0 for 8-10 minutes or until firm. Cool for 1 minute before removing to wire racks.

butter, sugar, egg, sour cream, almond, vanilla, allpurpose, baking soda, almonds, coarse sugar, egg, water

Taken from www.tasteofhome.com/recipes/pretzel-cookies/ (may not work)