Recipe by Marie Nixon
This recipe was contributed to Taste of Home Magazine by Priscilla Anderson, Salt Lake City, Utah, It is a great cookie to give out as a gift. A little time consuming to make but the taste and presentation are worth it.
Top Review by Piper Lee
I've made this recipe many times because I used to subscribe to Taste of Home magazine. The chocolate flavored cookies turn out very cute and taste good, too. I don't use coffee because we don't "do" coffee. Instead, I use Roma. It's a coffee flavored drink. These are easy to make and look great on a Christmas cookie tray! Thanks for posting, Marie!
- 1⁄2 cup unsalted butter, softened
- 2⁄3 cup granulated sugar
- 1 egg
- 2 ounces unsweetened chocolate, melted and cooled
- 2 teaspoons pure vanilla extract
- 1 3⁄4 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 teaspoon shortening
- 1 teaspoon light corn syrup
- 1 cup confectioners' sugar
- 4 -5 tablespoons strong brewed coffee
- 2 ounces white baking chocolate
Directions See How It's Made
- Cream butter and sugar until light and fluffy in a large mixing box.
- Add egg, chocolate and vanilla and mix well.
- Combine flour and salt; gradually add to creamed mixture and mix well.
- Cover and refrigerate for 1 hour or until firm.
- Divide dough into fourths and shape each portion into a 9-inch rope. Place ropes on greased baking sheets; form into pretzel shapes and space 2 inches apart.
- Bake at 400 degrees for 5 to 7 minutes or until firm. Cool for 1 minute before removing to wire racks to cool completely.
- Mocha Glaze.
- Melt the chocolate chips and shortening with corn syrup in a heavy saucepan or microwave; stir until smooth.
- Stir in confectioners sugar and enough coffee to make a smooth glaze. Dip pretzel cookies in glaze; place on waxed paper until set. Melt white chocolate and drizzle over pretzels. Let stand until completely set. Store in an airtight container.