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Title: Chocolate Pretzel Cookies
Categories: Cookie Dessert
Yield: 4 Dozen
| 1/2 | c | Butter/margarine |
| 2/3 | c | Sugar |
| Eggs | ||
| 2 | oz | Chocolate, unsweetened; melted & cooled |
| 2 | ts | Extract, vanilla |
| 1 3/4 | c | Flour |
| 1/2 | ts | ;salt |
| MOCHA GLAZE | ||
| 1 | c | Chcocolate chips, semi-sweet (6 oz) |
| 1 | ts | Syrup, light corn |
| 1 | ts | Shortening |
| 1 | c | Sugar, powdered |
| 4 | tb | Coffee; brewed hot |
| 2 | oz | Baking chocolate, white melted |
In a mixing bowl, cream butter and sugar. Add egg, chococlate 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" log. Divide each log into 12 pieces; roll each piece into a 9" rope. Place ropes on greased baking sheets; form into pretzel shapes and space 2" apart. Bake at 400 degrees for 5 to 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.