Ingredients
1 cup powdered sugar
1/2 cup butter, softened
1/2 cup shortening
1 1/2 teaspoons vanilla
1 egg
2 1/2 cups flour
1/2 cup cocoa
1 teaspoon salt
Chocolage Glaze (see following recipe)
1/4 cup crushed hard peppermint candies
Glaze:
2 ounces unsweetened chocolate
2 tablespoons butter
2 cups powdered sugar
4 to 5 tablespoons water
Preparation
Heat oven to 375 degrees.
Mix powdered sugar, butter, shortening, vanilla, and egg in large bowl. Stir in flour, cocoa, and salt.
Knead 1 level tablespoonful of dough with fingers until soft and pliable. Roll into 9-inch rope on lightly floured surface. Twist into pretzel shape on ungreased cookie sheet. Repeat with remaining dough.
Bake about 9 minutes or until set. Cool 1 to 2 minutes; remove from cookie sheet. Cool completely on wire rack.
Dip tops of pretzels into chocolate glaze. Sprinkle with peppermint candies.
Glaze: Heat chocolate and margarine in 2-quart saucepan over low heat, stirring occasionally, until melted; remove from heat. Beat in powdered sugar and water until smooth and dipping consistency.
