lieser@btni.boystown.org (Digital Bitch) (12/06/90)
In article <1990Nov29.153719.29687@mthvax.cs.miami.edu> olginll@abcom.att.com (6307 ) writes: >With the holiday season approaching, we are having holiday cookie swaps >at work and in my neighborhood. Instead of making the same old sugar or >chocolate chip cookies for the holidays, I am looking for something a >little bit different. So, if anyone has any ideas or recipes it will >be appreciated. This my last-year's adaptation of a recipe found in a 1950's German cookbook, the big hit of office holiday parties (mine and the (now) ex-SO). Tedious to make, yes, worth the effort? Everybody thought so. DOUBLE CHOCOLATE MINT PRETZELS Cream together: 9 tbsp softened Margarine 1 cup Sugar 1 pck Vanilla Sugar 2 Eggs 1 tbsp Chocolate Extract Add: 1/4 cup Milk Sift in: 2 cups Flour 1/2 cup unsweetened Cocoa Powder 2-1/2 tsp Baking Powder (don't be too generous with this!) Mix well, then add: 1 cup Flour (approximately) While adding Flour, it becomes necessary to use your hands for mixing. Add the last cup gradually while kneading the dough, you might not need it all. When dough is smooth and shiny, take small pieces, roll them into strings about the thickness of a pencil, and put on ungreased cookie sheet in the shape of small pretzels. Bake in preheated 425 F oven for about 8 min. Cool for a few mins on cookie sheet, then transfer to airtight container (otherwise, they'll turn into hockey-pucks!). When they are thoroughly cooled off, melt 1/2 to 3/4 lb White Chocolate (or Almond Bark) (that's where the microwave comes in handy) and add a few drops of Mint Extract until the desired "mintiness" is achieved. Dip top of each pretzel into Chocolate/Mint mixture, dip into a dish with Chocolate Sprinkles or Nonpareils (the Chocolate Sprinkles went over biggest, I guess it made the cookies "triple chocolate :-) and put on waxed paper until the Chocolate has set. Again, store in airtight container. Enjoy about 50 pretzels! lieser@BoysTown.org