| Ingredients | | 2 | squares (1 ounce each) unsweetened chocolate | | 1/2 | cup butter, softened | | 1/2 | cup granulated sugar | | 1 | egg | | 2 | cups cake flour | | 1 | teaspoon vanilla | | 1/4 | teaspoon salt |
| Mocha Glaze (recipe follows) | | 2 | ounces white chocolate, chopped |
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| Melt unsweetened chocolate in top of double boiler over hot, not boiling, water. Remove from heat; cool. Cream butter and granulated sugar in large bowl until light. Add egg and melted chocolate; beat until fluffy. Stir in cake flour, vanilla and salt until well blended. Cover; refrigerate until firm, about 1 hour. | | Preheat oven to 400°F. Lightly grease cookie sheets or line with parchment paper. Divide dough into 4 equal parts. Divide each part into 12 pieces. To form pretzels, knead each piece briefly to soften dough. Roll into rope about 6 inches long. Form each rope into pretzel shape on prepared cookie sheet. Repeat with all pieces of dough, spacing cookies 2 inches apart. Bake 7 to 9 minutes or until firm. Remove to wire racks to cool. | | Prepare Mocha Glaze. Dip pretzels, one at a time, into glaze to coat completely. Place on waxed paper, right side up. Let stand until glaze is set. | | Melt white chocolate in small bowl over hot water. Squeeze melted chocolate through pastry bag or drizzle over pretzels to decorate. Let stand until white chocolate is completely set. | |
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Mocha Glaze
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| Ingredients | | 1 | cup (6 ounces) semisweet chocolate chips | | 1 | teaspoon light corn syrup | | 1 | teaspoon shortening | | 1 | cup powdered sugar | | 3 | to 5 tablespoons hot coffee |
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| Combine chocolate chips, corn syrup and shortening in small heavy saucepan. Stir over low heat until chocolate is melted. Stir in powdered sugar and enough coffee to make smooth glaze. | |
