Have you made any resolutions this year? Any new adventures, or mountains you want to climb?
2013 is going to be a year full of new for me and my family. New house, new town, new country. We are currently on our way to our new home in Canada, where my husband’s job is transferring him to. It’s been a crazy drive already. I had a total Tommy Boy experience on the highway, when my car hood flew up and covered my windshield. Let’s just say, my husband wont let me check my own oil anymore. Luckily nobody was hurt, and my husband was able to tie my hood back on…
You can follow me along on my trip to Canada through Instagram on my hashtag #iwyd2Canada. In the meantime, check out these awesome cookies my dear friend Wendy from Around My Family Table made!
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I’m so sad to be guest posting today for Shawn today! Why?
Because one of my bestest blogging friends is moving 2300 miles from here as we speak! Shawn and I met at a food blog conference last May and quickly became good friends and it was nice to have a friend in the food bloggy world that lived close by!
Hmmm, I wonder if a two year paper chain is overkill as I wait for her to move back. LOL! I might be a little sad, but these cookies put a smile on my face. I loved the change from a traditional chocolate chip to these tasty little cinnamon chips. Hubbyman said they reminded him of cinnamon sugar butter for biscuits.
I was actually talking to Shawn when I was developing this recipe and we agreed that it would be fun to do a sweet and salty thing! So, I added the pretzels. The first batch, I added crushed pretzels to the cookie dough, but it was way too thick and crunchy. I decided on just adding the pretzels to the top. They ended up being super cute!
Cinnamon Chip Pretzel Cookies
Ingredients
- 1/2 cup butter, + 2 tbsp, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp pure vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup almond meal
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup cinnamon chips
- 24-36 pretzels, whole, twisty
Instructions
- Preheat oven to 350F. In a mixer, combine butter and sugars until light and creamed well. Add remaining ingredients, expect cinnamon chips and pretzels. Mix until well combined. Dough will be thick. Add cinnamon chips and incorporate by hand.
- Prepare a baking sheet with non-stick cooking spray or parchment paper. Drop by 1 1/2 tablespoonfuls (or use a #40 cookie scoop) onto prepared pan leaving 2 inch spaces between cookies. Press a whole pretzel onto the top of each cookie.
- Bake for 12-15 minutes or until cookies are just starting to set.Remove from pan to cooling rack to cool.
Bacon Wrapped Dates
Gerry @ Foodness Gracious
Say what!!!, You’re moving to Canada? I hope everything goes awesome for you and the family. That hood thingy happened to me when I was a young boy racer…scary!
Happy new year.
CJ at Food Stories
OMG – Can’t believe you’re moving to Canada! I’ve moved a lot but never out of the country. Best wishes.
Great recipe, BTW 🙂
claire @ the realistic nutritionist
Oh i Love the sweet and salty cookie mix!!!
Jen @ Savory Simple
Those cookies look amazing. My favorite desserts are sweet and salty!
stefanie @ sarcastic cooking
What lovely cookies Wendy!!! Shawn, OMG your car hood story made me LOL and be kind of scared for you. I would have freaked out if that happened to me!
Vijitha Shyam
Firstly, A very happy new year to you. I stumbled upon your blog after looking for Camp Blog away 2012 posts. I am so glad that I have found your blog Shawn! I am planning to attend Camp blogaway this year but nothing is sure with a toddler in hand. I enjoyed browsing through your blog. You have such a pretty space and I will be back more often to check whats cooking here.
Hayley @ The Domestic Rebel
These cookies look SO good. I love cinnamon chips and wish I could find them yearround–one of my favorites just to snack on, hehe. And topped with pretzels–delightful. Want!!