Ingredients
1 cup unsalted butter, softened1/2 cup sugar2 large eggs, room temperature1-1/2 cups finely ground pretzels (about 6 ounces)1 cup all-purpose flour1 teaspoon baking powder2/3 cup semisweet chocolate chips, melted1/3 cup seedless strawberry jamConfectioners’ sugar
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. In another bowl, mix ground pretzels, flour and baking powder; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate until firm enough to roll, about 1 hour.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. tree-shaped cookie cutter. Using a floured 1-3/4-in. tree-shaped cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets.
Bake until edges are light brown, 8-10 minutes. Remove from pans to wire racks to cool completely.
Spread melted chocolate onto bottoms of solid cookies; let stand until firm. Spread jam over cooled chocolate; top with window cookies. Dust lightly with confectioners’ sugar.
