Chocolate Pretzel Cookie Recipe
Saturday, December 19, 2009
My very favorite Christmas cookies. They are fun to make and super chocolatey! This recipe is from the Gold Medal Century of Success Cookbook from 1979.
Official Name: Chocolate Peppermint Cookie Twists
Unofficial Name: Chocolate Pretzel Cookies
Makes around 4 dozen cookies.
Chocolate Pretzel Cookies:
1/2 cup butter, softened
1/2 cup shortening
1 cup powdered sugar
1 ½ teaspoons vanilla
2 ½ cups all-purpose flour
1/2 cup cocoa
1 teaspoon salt
Preheat oven to 375˚. Mix butter, shortening, powdered sugar, egg, and vanilla. In a separate bowl, mix flour, cocoa, and salt. Stir dry mixture into wet mixture until combined.
Take level tablespoonfuls of dough and roll into pencil-like logs on a floured surface. Form each into a pretzel shape and place on an ungreased cookie sheet.
Bake for about 9 minutes. Transfer cookies to a cooling rack and let cool completely.
2 squares unsweetened chocolate (1oz each)
2 tablespoons butter
2 cups powdered sugar
3 to 4 tablespoons milk
1/4 cup topping (crushed candy canes, sprinkles, etc.)
Melt butter and chocolate squares in a medium/small saucepan over low heat. Remove from heat and add powdered sugar. Add 3 to 4 tablespoons of milk until smooth.
Either dip cookies into the glaze or swirl glaze over them by dipping a spoon in the glaze and letting it drip onto the cookies (shown above). I usually do this on the cooling rack. Place a sheet of wax paper underneath to catch all the drips!
Quickly add desired topping. Allow to dry for an hour or so before boxing up. This could be sped up in the fridge.
Enjoy! These are quick to make and they taste great with a glass of milk. If you love chocolate, you must try these.