These pretzel shortbread cookies are (almost) too good to share – The Denver Post

By Melissa Clark, The New York Times

Everyone at the farmers’ market was talking about the pretzel shortbread cookies from Lost Bread Co. So I joined the snaking line to see what the fuss was about.

They didn’t look like much, just a stack of coppery rectangles wrapped in cellophane. But almost everyone ahead of me ordered them, and I nervously watched the pile get smaller the closer I got.

I snagged one of the last bags, then ripped it open to try a bite.

At first, the pretzel side came through: The shortbread was hard, crunchy and studded with chunks of white salt. The sweetness hit as the crumbs dissolved on my tongue, turning buttery, supple and a little nutty. It was a cookie that leaned into the savory side, salty and sweet and impossible to stop eating. I don’t know how many there were in that little bag when I opened it, but there was only one left when I got home. Then I ate that one, too.