Chocolate pretzel cookies

48 Servings

Ingredients

Quantity Ingredient
½ cup Butter; softened
⅔ cup Sugar
1 Egg
2 Squares unsweetened chocolate; melted, cooled
2 teaspoons Vanilla extract
1¾ cup All-purpose flour
½ teaspoon Salt
1 cup (6 oz) semisweet chocolate chips
1 teaspoon Light corn syrup
1 teaspoon Shortening
1 cup Confectioners' sugar
4 tablespoons Hot coffee; (up to 5)
2 Squares white baking chocolate; melted

Directions

MOCHA GLAZE

In a mixing bowl, cream butter and sugar. Add egg, chocolate and vanilla; mix well. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and chill for 1 hour or until firm. Divide dough into fourths; form each portion into a 6-in log. Divide each log into 12 pieces; roll each piece into a 9-in rope. Place ropes on greased baking sheets; form into pretzel shapes and space 2 in apart. Bake at 400F for 5-7 minutes or until firm. Cool 1 minute before removing to wire racks. For glaze, heat the chocolate chips, corn syrup and shortening in a small saucepan over low heat until melted. Stir in sugar and enough coffee to make a smooth glaze.

Dip pretzels; place on waxed paper or wire racks to harden. Drizzle with white chocolate; let stand until chocolate is completely set. Store in an airtight container.

YIELD: 4 dozen

Recipe by: Priscilla Anderson (ToH Annual 98) Posted to EAT-L Digest by "D'ArchAngel aka. Sean Coate" <d_archangel@...> on Apr 5, 1998

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