Mocha Cookie Pretzels Recipe

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Mocha Cookie Pretzels Recipe photo by Taste of Home

Mocha Cookie Pretzels Recipe

Read Reviews

Looking for a little something special to bake up for the holidays? Try these elegant mocha-frosted cookies our Test Kitchen created. They're wonderful with coffee and make an eye-catching addition to any cookie platter.

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MAKES:

48 servings

TOTAL TIME:

Prep: 1-1/2 hours + chilling Bake: 10 min./batch

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VERIFIED BY Taste of Home Test Kitchen

MAKES:

48 servings

TOTAL TIME:

Prep: 1-1/2 hours + chilling Bake: 10 min./batch

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
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.

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

Nutritional Facts

1 cookie: 81 calories, 4g fat (2g saturated fat), 10mg cholesterol, 34mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.

Ingredients
Directions

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
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

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.