Originally published June 15, 2005 at 12:00 AM | Page modified June 15, 2005 at 1:04 AM
Recipe: Chocolate Pretzels
To make cookies: Preheat oven to 375 degrees. Lightly grease cookie sheets and set aside. Beat together butter and sugar in...
Makes about 3 dozen cookies
- 1/2 cup butter, softened
- 7 tablespoons superfine sugar
- 1 egg
- 2 cups flour
- ¼ cup unsweetened cocoa
Chocolate glaze:
- 1 tablespoon butter
- 3 ½ ounces dark chocolate (semisweet)
- Powdered sugar for dusting
1. To make cookies: Preheat oven to 375 degrees. Lightly grease cookie sheets and set aside.
2. Beat together butter and sugar in a mixing bowl until light and fluffy. Beat in egg. Sift together flour and cocoa; gradually beat into butter mixture to form a dough. Use your fingers to incorporate the last of the flour and bring the dough together. Chill 15 minutes.
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3. Break small pieces from the dough and roll into thin sausage shapes about 4 inches long and ¼ inch thick. Twist into pretzel shapes by first making a circle and then twisting or pinching ends around each other to form a letter B. (If the dough cracks when the pretzel is formed, roll the pieces between your palms to warm a little, then shape.)
4. Place pretzels on the prepared cookie sheet, slightly spaced apart to allow room for spreading. Bake in preheated oven 8 to 12 minutes. Let pretzels cool slightly on the cookie sheet, then transfer to a wire rack to cool completely.
5. To make glaze: Melt butter and chocolate in a double boiler, stirring to combine. Dip half of each pretzel into chocolate and allow excess to drip back into bowl. Place pretzels on a sheet of baking parchment and let set. Dust with powdered sugar.
From "Cookshelf: Chocolate" by Jacqueline Bellefontaine, submitted by Peter and Ingrid Smith
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