Pretzel-Shortbread Bars

1. 1

   Preheat oven to 325 degrees.

2. 2

   Line an 8 X 8 inch pan with parchment paper and spray with cooking spray.

3. 3

   Pulse 1 3/4 cups pretzels in a food processor until POWDERY, transfer 1/2 cup to a bowl, DISCARD any remaining pretzel powder.

4. 4

   Stir in flour and baking powder, set aside for Step 7.

5. 5

   Transfer REMAINING 1 1/2 cups of pretzels to food processor and pulse a few times until coarsely CHOPPED.

6. 6

   Beat butter, sugar, and vanilla with a mixer on medium speed until pale and fluffy, about 5 minutes.

7. 7

   Reduce speed to low, and beat in egg yolk, then pretzel-flour mixture, until combined.

8. 8

   Using spoon mix in 1/2 cup of the coarsely chopped pretzels.

9. 9

   Press dough evenly into pan.

10. 10

    Top dough with 1/4 cup of the coarsely chopped pretzels, pressing slightly; discard any remaining pretzels.

11. 11

    Bake shortbread until pale brown and firm in the center -about 25 minutes, maybe 30.

12. 12

    Transfer pan to a wire rack, and let shortbread cool for 1 hour.

13. 13

    Remove shortbread from pan, and cut into 1/2 inch rectangles using a serrated knife.

No additional tips available.