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When a recipe calls for cutting butter into a dry mixture, make sure the butter is cold. Slice the butter into tablespoon-size portions, then add to the dry mixture. Use a pastry blender or 2 knives to cut the cold butter into the dry ingredients. When the mixture resembles coarse crumbs and the butter pieces are pea-sized, it has reached the proper consistency.
Substitute 12 (7-inch) pretzel rods, cut crosswise in half, for the 24 pretzel sticks. To cut each pretzel, use a gentle sawing action with a serrated knife while slowly turning the pretzel as you cut.
Prepare using braided pretzel sticks.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.