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1
Sift flour with baking powder into a wide bowl.
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2
form a well in flour.
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3
To this add butter, cut into small pieces, 1 beaten egg, vanilla, sugar and cream.
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4
Work ingredients together with your fingertips until you have a smooth dough that sticks together.
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5
Form a ball, wrap in waxed paper and chill 30 minutes.
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6
Break dough off in pieces slightly larger than a walnut.
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7
With floured hands, roll each piece to a thin rope.
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8
Shape into a pretzel.
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9
Arrange on buttered baking sheet and chill 20 minutes.
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10
Brush with beaten egg and sprinkle with chopped almonds, then sugar.
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11
Bake in preheated 325 F.
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12
oven for about 25 minutes, or until golden brown.
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13
VARIATION: The almond and sugar topping may be omitted and the pretzels baked and cooled, then spread with White Sugar Glaze.
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14
WHITE SUGAR GLAZE: For cookies and cakes, and especially for Lebkuchen, 1/3 cup confectioners' sugar, 1 1/2 Tablespoons cornstarch, 1/2 teaspoon vanilla or almond extract, 1 teaspoon rum or brandy (optional), 1/2 to 1 1/4 Tablespoons hot water, or as needed.
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15
Combine sugar, cornstarch, flavorings and rum or brandy.
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16
Gradually stir in hot water, a tablespoonful at a time, until you have a smooth thick paste.
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17
Spread on warm cookies.
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18
If mixture cools and thickens as you work, thin with additional hot water.
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19
Sugar sprinkles can be scattered on the glaze before it hardens.
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20
Makes 1/4 cup, or enough to ice about fifteen 1 1/2 inch cookies.
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21
Visions of Sugar Plums.
