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Tuesday, October 22, 2013

Pumpkin Pretzel Cookies


 
Something I enjoy when I go to the La Costa Spa, is their white chocolate pretzels they serve in the reading room. On far too many occasions, I have taken a book and plopped down in the reading room with a little bowl of their pretzels, only to get up and get more. Not my healthiest moment, just a guilty pleasure. For a while it seemed pretzels may be a thing of the past. They are full of wheat after all. Until Ener-G Wylde Gluten-Free pretzels came out. If you are not gluten-intolerant, feel free to use normal pretzels. 
This is a fun recipe to make for a Halloween or Thanksgiving party. 


Gluten-Free Pumpkin Pretzel Cookies



Sprinkles

Yellow and Red Food Coloring (unless you can find orange)

8oz White Chocolate 
1 TBSP shortening

First step is to melt the chocolate. There are several ways to do this. I have a little dipper that slowly melts chocolate perfectly, but you can also use a double broiler or the microwave.


 Just add the shortening to the chocolate in whichever method you choose. Microwave for 3 minutes at 50% power, then remove and stir until smooth. 
Add 3 drops yellow and 2 drops red food dye to the white chocolate and stir until orange. 
Dip your pretzels, or spoon the dyed chocolate onto the pretzels. Lay on parchment to cool. Use a brown or green sprinkle to make the stem. 

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