CHOCOLATE PRETZEL COOKIES

½ cup butter or margarine, softened

2/3 cup sugar

1 egg

2 squares (1 oz. each) unsweetened chocolate, melted and cooled

2 tea. vanilla

1 ¾ cups flour

¼ tea. salt

MOCHA GLAZE

1 cup (6 oz.) semisweet chocolate chips

1 tea. light corn syrup

1 tea. shortening

1 cup confectioners’ sugar

4-5 tab. hot coffee

2 squares (1 oz. each) white baking chocolate, melted

Cream butter and sugar; add egg, chocolate and vanilla; mix well. Gradually add combined flour and salt. Cover and chill for 1 hour or until firm. Divide into fourths; form each portion into a 6” log. Divide each log into 12 pieces; roll each piece into a 9’ rope. Place on greased baking sheet; form into pretzel shapes and space 2” apart. Bake 400’ for 5-7 min. or until firm. Cool 1 min. and remove to wire rack. For glaze, heat the chocolate chips, corn syrup and shortening in small saucepan over low heat until melted. Stir in sugar and enough coffee to make a smooth glaze. Dip pretzels; place on waxed paper or wire racks to harden. Drizzle with white chocolate; let stand until set. Store in airtight container.