Brown Sugar Pretzel Cookies

I really need a brake from complicated recipe, well I feel a bit tried. But you know me, I can live my life without baking, so this time let's make something easy and simple.

Again the recipe comes from ............) books, (well I'm a big fan of both of them, I really love their books, the recipes are easy and most of them are great). This recipe has an unusual ingredient for sweet, the mirin if you cook Japaneses food often you must know about this condiment. It give the cookies a lightly sweet fragrance and a bit of sweet taste. I adjust a recipe a bit, only to make the cookies more delicious (in my opinion, haha).

Brown Sugar Pretzel Cookies
Makes about 22 pieces

120 g	Cake flour (sifted)
50 g	Butter (cold , cut into pieces)
35 g	Brown sugar (sifted)
4 tsp	Milk
2 tsp	Mirin (Japanese sweet cooking rice seasoning)
	A dash of salt
	Sugar for sprinkle on top

Put the flour, salt and brown sugar in a bowl of the food processor and pulse several times to mix.
Add the butter and pulse until the butter is finely mixed in. The mixture should be powdery (but mine seen a bit like breadcrumb).

Pour mirin and milk into the bowl and pulse several times, the mixture will look like breadcrumb.

Using lightly floured hands, shape the dough into square. Dust lightly with flour and wrap each with plastic. Chill for at least 2 hours.

Heat the oven to 170°C.

On a lightly floured pastry cloth or board, roll the dough to a 3-4 mm thickness. Cut into desired shapes with cookie cutters. After cutting, transfer the cookies to a sheet of wax paper.

Carefully place on cookie sheets. Sprinkle evenly with sugar.

Bake the cookies for 10 to 12 minutes, or until the edges begin to brown lightly. To ensure even browning, toward the end of baking time rotate the sheets from top to bottom and front to back. Let stand on pans for 1 or 2 minutes. With a thin metal spatula, remove to cooling racks.

Brown Sugar Pretzel Cookies