chooclate-peppermint pretzels
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This recipe is from my Betty Crocker's Christmas Cookbook. Copyright in 1988. I love these pretzels and a nice flavorful way of using those uneaten candy canes or other candies. My belief is cookies aren't just for the holidays and should be eaten all year long :)
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(1 rating)
Ingredients For chooclate-peppermint pretzels
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1 cpowdered sugar
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1/2 cbutter or margarine, softened
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1/2 cshortening
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1egg
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1 1/2 tspvanilla
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2 1/2 call-purpose flour
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1/2 ccocoa
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1 tspsalt
- CHOCOLATE GLAZE
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2 oz1 ounce each un-sweetened chocolate squares
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2 Tbspbutter or margarine
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2 cpowderedsugar
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3-4 Tbspwater
How To Make chooclate-peppermint pretzels
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1Mix powdered sugar, margarine shortening, egg, vanilla. Stir in flour cocoa and salt.
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2Kneed level teaspoon of dough with hands until right consistency for molding. Roll into pencil-like rope, about 9 inches long, on board. Twist into pretzel shape on un-greased cookie sheet,repeat with remaining dough.
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3Heat oven to 375 degrees, bake until set about 9 minutes. Let stand 1-2 minutes before removing from cookie sheet, cool. Dip tops of pretzels into chocolate glaze. Sprinkle with crushed candies.
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4For Chocolate Glaze, heat chocolate squares and margarine over low heat until melted, remove from heat. Beat in powdered sugar and 3-4 tablespoons water until smooth. and of desired consistency.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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