Recipe - Chocolate Pretzel Cookies

One half cup Butter; softened
2/3 cup Sugar
1 Egg
2 Squares unsweetened
chocolate; melted, cooled
2 teaspoon Vanilla extract
1 Three fourths cup Allpurpose flour
One half teaspoon Salt

MOCHA GLAZE
1 cup (6 oz) semisweet chocolate
chips
1 teaspoon Light corn syrup
1 teaspoon Shortening
1 cup Confectioners' sugar
4 tablespoon 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 6in log. Divide each log into 12 pieces; roll
each piece into a 9in rope. Place ropes on greased baking sheets; form
into pretzel shapes and space 2 in apart. Bake at 400F for 57 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 EATL Digest by "D'ArchAngel aka. Sean Coate"
d_archangel@MINDSPRING.COM on Apr 5, 1998