Chocolate Covered Short-zel-bread Cookies

1. Cream butter, egg yolk, sugar, peanut butter and vanilla.
2. Add flour and crushed pretzels. (To crush pretzels, use a food processor. If you don’t have one, place pretzels in a Ziploc bag and crush with your hands or beat with the back of a large spoon.)
3. Divide dough into a log and wrap in Saran wrap. Refrigerate until firm (at least an hour) or place in the freezer.
4. After the dough has been chilled, uncover the dough and cut into slices. Place slices onto a parchment-paper-lined cookie sheet. Bake for 12 minutes.

After the cookies are baked, place cookies on a cooling rack.

Place semi-sweet chocolate morsels in a microwave safe bowl and heat for 1 minute. Mix chocolate chips until smooth; if some chips still remain, heat for another 10 seconds. Dip each cookie in chocolate and place on waxed paper or the same parchment paper you used to bake the cookies on. Place freshly dipped cookies in the refrigerator for another 10 minutes or so.