I would think maybe the pretzels did loose their texture if they sat in the dough overnight...or you made them too small as ginger noted. The pretzels, the nuts, and the large amount of vanilla really make the cookies, IMHO. I think they are great! You should definitely try again without refrigerating the dough overnight and making sure the pretzel pieces aren't too small.

I frequent Joel's downtown Trussville, when their menu calls my name :o) Sometimes I meet Linda from GA now from Al, who lives in Remlap Or there's The Summit, which is 459 for you coming from Trussville onto 280. I live close to The Summit. I have new wheels, will travel :o) Next week, first part is birthday for my son, turning 48, so maybe the end of the week or the next week? Will see how Linda's schedule goes. I have her email and phone number as well. Great to see you reconnected to the KT.

Here's the recipe: Pistachio Cranberry Icebox Cookies. 1-1/2 cups all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon table salt 1-1/2 sticks (3/4 cup) unsalted butter, softened 1/4 cup plus 2 tablespoons granulated sugar 1/2 teaspoon freshly grated orange zest 1/2 cup unsalted pistachios, shells discarded 1/3 cup dried cranberries 1 large egg, lightly beaten 1/4 cup coarse decorative sugar In a medium-size bowl, whisk together flour, cinnamon, and salt. In the bowl of a standing or electric mixer, cream butter, sugar, and zest until light and fluffy. Reduce speed to low and gradually add flour mixture until dough comes together in clumps. Add pistachios and cranberries. Gather and press dough together. Cut dough in half and place each half on a sheet of waxed paper. Form each half into a log about 1-1/2 inches in diameter. Square off each log to form a bar (pressing two rulers along the length of the dough is helpful), and wrap each bar in waxed paper. Chill until very firm, at least 2 hours. Adjust oven rack to middle position and preheat to 350�. Meanwhile, line two large baking sheets with parchment paper. In a small bowl, beat egg. Brush egg over logs on all sides. Place coarse sugar on a separate sheet of waxed paper. Roll bars in sugar, coating well. Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to keep square shape. (If dough is too soft to slice, freeze briefly until firm.) Arrange cookies about a half inch apart on lined baking sheets. Bake 15-18 minutes. Transfer cookies from parchment to racks and cool completely before serving

The recipe above sounds like what around here we call "Cheese Crackers" The ratios of butter/flour/cheese are a bit different, but it's pretty much the same thing as the cheese cookies. Dough is firm enough to chill or freeze in logs, then I slice them into slim to generous quarter inch slices depending on my mood- I find it just as easy as making them into balls. I have used different cheeses than just cheddar in them- Mexican blends, Italian blends, pepper jack, colby jack, smoked gouda and edam... Feta and blue cheese work ok too. Sometimes I've done them up with some paprika or red pepper or even just black pepper, the occasional pinch of dried chives, or italian herbs, or cumin- sometimes just the straight butter/flour/cheese combo. I've done a splash of soy and a goodly bit of toasted sesame seeds in the mix on occasion too. Instead of jelly, you can do a pecan or walnut half depending on the cheese you use. Smoked almonds can be really good. Cashew can be ok if you like them, but peanuts and macadamia nuts are not so tasty IMO. Haven't tried them with jalapeno jelly yet, that sounds yummy.