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