Title: Chocolate Pretzels
Categories: Snack German
Yield: 8 Servings
| 1/2 | c | Butter Or Margarine |
| 1/4 | c | Sugar |
| 1 | lg | Egg, Beaten |
| 1 | ts | Vanilla Extract |
| 1/4 | c | Milk |
| 1/4 | c | Cocoa |
| 2 | c | Flour, Unbleached, Unsifted |
| COCOA FROSTING |
| 2 | tb | Cocoa |
| 1 1/4 | c | Confectioners' Sugar |
| 2 | tb | Butter Or Margarine, Melted |
| 1/2 | ts | Vanilla Extract |
Cream 1/2 cup butter and the sugar until light and fluffy. Beat in the
egg, vanilla, and milk. Sift cocoa and flour. Mix into butter mixture
until thoroughly blended. Chill dough until firm enough to handle (about
30 minutes). Using 2 T dough, roll a rope about 12 inches long between
your hands. Shape into a pretzel as follows: Make a loop bout 1 1/2 inches
in diameter by crossing the ends, leaving 1-inch tails. Flip the loop down
over the crossed ends. Press firmly into place. Place pretzels on greased
baking sheets. Bake at 350øF for about 10 minutes. Make frosting in a
small bowl. Mix cocoa and confectioners' sugar. Gradually stir in butter
and vanilla. If frosting is too thick, thin with milk. When pretzels are
cool, spread with Cocoa Frosting. Makes 2 dozen.