Mocha Cookie Pretzels Recipe

Ingredients

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 2 ounces white baking chocolate, melted and cooled
• 1 teaspoon vanilla extract
• 2 cups cake flour
• 1/4 teaspoon salt
• GLAZE:
• 1 cup (6 ounces) semisweet chocolate chips
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• 1 teaspoon shortening
• 1 teaspoon light corn syrup
• 1 cup confectioners' sugar
• 3 to 5 tablespoons hot brewed coffee
• 2 ounces white baking chocolate, chopped
• Green colored sugar, optional

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in melted chocolate and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until dough is easy to handle.
• Divide dough into fourths; divide each portion into 12 pieces. Shape each piece into a 6 in. rope; twist into a pretzel shape. Place 1 in. apart onto lightly greased baking sheets.
• Bake at 400° for 7-9 minutes or until set. Remove to wire racks to cool.
• For glaze, in a microwave, melt the semisweet chips, shortening and corn syrup; stir until smooth. Stir in confectioners' sugar and enough coffee to achieve a glaze consistency. Dip cookies in glaze; allow excess to drip off. Place on waxed paper until set.
• In a microwave, melt white chocolate over 30% power; stir until smooth. Drizzle over cookies. Decorate with green sprinkles if desired; let stand until set. Yield: 4 dozen.

Mocha Cookie Pretzels published in Country Woman Christmas Annual 2005, p42