|3¼ cup||Miniature Twist Pretzels, divided|
|½ tsp||Baking Powder|
|One Stick Unsalted Butter, room temperature|
|One Large Egg Yolk|
Preheat oven to 325°. Coat a 4.25 x 13.5" fluted tart pan with a removable bottom with cooking spray. Line bottom with parchment.
Pulse 1-3/4 cups pretzels in a food processor until powdery. Transfer 1/2 cup to a bowl. Discard any remaining pretzel powder. Stir in flour and baking powder. Transfer remaining 1 1/2 cups pretzels to food processor, and pulse a few times until coarsely chopped.
Beat butter and sugar with a mixer on medium speed until pale and fluffy, about five minutes. Reduce speed to low, and beat in egg yolk, then pretzel flour mixture, until combined. Mix in 1/2 cup chopped pretzels. Press dough evenly into pan. Top dough with 1/4 cup chopped pretzels, pressing slightly; discard any remaining pretzels. Bake shortbread until pale brown and firm in the center, 25 to 30 minutes. Transfer pan to a wire rack and let shortbread cool for one hour. Remove shortbread from pan and cut into 1/2 inch wide rectangles using a serrated knife.
Shortbread can be stored at room temperature for up to one week. Those of us torn between our sweet and salty sides see the many merits of these half cookie/half pretzel hybrids.