Mocha Cookie Pretzels Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in melted chocolate and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until dough is easy to handle., Divide dough into fourths; divide each portion into 12 pieces. Shape each piece into a 6 in. rope; twist into a pretzel shape. Place 1 in. apart onto lightly greased baking sheets. , Bake at 400° for 7-9 minutes or until set. Remove to wire racks to cool., For glaze, in a microwave, melt the semisweet chips, shortening and corn syrup; stir until smooth. Stir in confectioners' sugar and enough coffee to achieve a glaze consistency. Dip cookies in glaze; allow excess to drip off. Place on waxed paper until set., In a microwave, melt white chocolate over 30% power; stir until smooth. Drizzle over cookies. Decorate with green sprinkles if desired; let stand until set.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter, brown sugar, 1/3 cup sugar, and coffee powder in a large bowl; beat with an electric mixer until creamy. Blend in eggs and vanilla extract. Mix in flour, cocoa powder, baking soda, and salt together until dough is uniform.
• Pour 1/2 cup sugar onto a shallow plate. Shape dough into 2-inch balls and roll in the sugar until coated. Arrange on the prepared baking sheets.
• Bake in the preheated oven until edges are set, about 10 minutes. Immediately press a dark chocolate wafer into each cookie. Let cool on a wire rack.

Steps:

• HEAT oven to 325 degrees F. Combine flour, cocoa powder, baking powder and salt in medium bowl. Beat shortening, sugar and vanilla in large bowl on medium speed with electric mixer until fluffy. Beat in hazelnut spread until smooth. Add flour mixture and milk alternately to shortening mixture, beating until blended.
• USE 1 tablespoon dough to form 36 1 1/4-inch balls. Roll in cinnamon sugar. Place on baking sheet. Flatten dough with round cup to 1/4-inch thick.
• BAKE 10 to 12 mintues. Let cool 5 minutes. Remove to wire rack to cool completely.
• *Cinnamon Sugar is available in your grocer's spice aisle or you can make your own by combining 1 tablespoon sugar and 1/4 teaspoon cinnamon.

Steps:

• 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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 4 baking sheets with parchment paper.
• Whisk flour, cocoa, espresso, and salt together in a bowl.
• Cream butter and sugar together in a large bowl with an electric mixer until pale and fluffy. Add egg and vanilla extract; beat to combine. Add flour mixture and beat on low speed until well combined.
• Roll dough into 1-inch balls. Dip the tops of the cookies into the crushed candy canes. Place candy-side up on the prepared baking sheets, about 1 inch apart.
• Bake in the preheated oven until firm, 14 to 16 minutes. Transfer to a wire rack to cool.

Steps:

• Preheat oven to 350.
• Cream butter.
• Add both sugars and beat well.
• Add egg and mix well.
• Add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1/2 c walnuts.
• Mix well.
• Wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours).
• Remove dough from refrigerator.
• Using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet.
• Bake 12-15 minutes.
• Remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie.
• When chocolate has softened, spread over top and sprinkle with balance of walnuts.
• Remove to wire rack and cool.