Chocolate Pretzel Cookies
1/2 cup butter or margarine, softened
2/3 cup sugar
1 egg
2 squares (1 ounce each) unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon salt
MOCHA GLAZE:
1 cup (6 ounces) semisweet chocolate chips
1 teaspoon light corn syrup
1 teaspoon shortening
1 cup confectioners’ sugar
4 to 5 tablespoons hot coffee
2 squares (1 ounce each) 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 400 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.