Chocolate Pretzel Cookies
- 1/2 c Butter; softened
- 2/3 c Sugar
- 1 Egg
- 2 Squares unsweetened
- -chocolate; melted, cooled
- 2 ts Vanilla extract
- 1 3/4 c All-purpose flour
- 1/2 ts Salt
--------------------------------MOCHA GLAZE--------------------------------
1 c (6 oz) semisweet chocolate
-chips
1 ts Light corn syrup
1 ts Shortening
1 c Confectioners' sugar
4 tb Hot coffee; (up to 5)
2 Squares white baking
-chocolate; melted
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"
on Apr 5, 1998
1 c (6 oz) semisweet chocolate
-chips
1 ts Light corn syrup
1 ts Shortening
1 c Confectioners' sugar
4 tb Hot coffee; (up to 5)
2 Squares white baking
-chocolate; melted
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"
