Salty-Sweet Fall Cookies

Preparation Whisk the flour and baking powder together in a medium bowl. Beat the butter and sugar together in a large bowl with an electric mixer fitted with the paddle attachment on medium speed until smooth or about 2 1/2 minutes. Beat in the eggs and vanilla until fluffy, about 1 minute. Scrape the sides of the bowl with a rubber spatula. Turn the mixer speed to low and add the flour mixture approximately a quarter at a time, scraping the sides of the bowl after each addition. Reserve 1/4 cup of the chocolate-covered pretzels. Mix the remaining pretzels into the cookie dough until fully incorporated. The dough will form a ball around the paddle attachment and feel soft but not sticky. Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch thick disk. Refrigerate for at least 10 minutes, or store for up to 7 days tightly wrapped. Preheat the oven to 375°F. Roll out the dough on a lightly floured flat work surface to about 1/4-inch thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create the shapes you want, and carefully transfer with a metal spatula to a nonstick baking sheet, placing the cookies about 3/4 inch apart. Bake one sheet at a time on the middle rack about 7 to 8 minutes, until puffy. Let the cookies rest for 2 minutes before transferring to a wire rack to cool. Melt the candy melts in a microwave-safe bowl on 30 percent power for 30-second increments until melted. Using a honey dipper, drizzle the chocolate over the cookies and sprinkle with the reserved chocolate-covered pretzels. From Cookie Class: 120 Irresistible Decorating Ideas for Any Occasion © 2019 by Jenny Keller. Reprinted with permission by Harper Design, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.

Preparation Whisk the flour and baking powder together in a medium bowl. Beat the butter and sugar together in a large bowl with an electric mixer fitted with the paddle attachment on medium speed until smooth or about 2 1/2 minutes. Beat in the eggs and vanilla until fluffy, about 1 minute. Scrape the sides of the bowl with a rubber spatula. Turn the mixer speed to low and add the flour mixture approximately a quarter at a time, scraping the sides of the bowl after each addition. Reserve 1/4 cup of the chocolate-covered pretzels. Mix the remaining pretzels into the cookie dough until fully incorporated. The dough will form a ball around the paddle attachment and feel soft but not sticky. Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch thick disk. Refrigerate for at least 10 minutes, or store for up to 7 days tightly wrapped. Preheat the oven to 375°F. Roll out the dough on a lightly floured flat work surface to about 1/4-inch thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create the shapes you want, and carefully transfer with a metal spatula to a nonstick baking sheet, placing the cookies about 3/4 inch apart. Bake one sheet at a time on the middle rack about 7 to 8 minutes, until puffy. Let the cookies rest for 2 minutes before transferring to a wire rack to cool. Melt the candy melts in a microwave-safe bowl on 30 percent power for 30-second increments until melted. Using a honey dipper, drizzle the chocolate over the cookies and sprinkle with the reserved chocolate-covered pretzels. From Cookie Class: 120 Irresistible Decorating Ideas for Any Occasion © 2019 by Jenny Keller. Reprinted with permission by Harper Design, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.