chooclate-peppermint pretzels
(1 RATING)
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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Ingredients
- 1 cup powdered sugar
- 1/2 cup butter or margarine, softened
- 1/2 cup shortening
- 1 - egg
- 1 1/2 teaspoons vanilla
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa
- 1 teaspoon salt
- CHOCOLATE GLAZE
- 2 ounces 1 ounce each un-sweetened chocolate squares
- 2 tablespoons butter or margarine
- 2 cups powderedsugar
- 3-4 tablespoons water
How To Make chooclate-peppermint pretzels
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Step 1Mix powdered sugar, margarine shortening, egg, vanilla. Stir in flour cocoa and salt.
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Step 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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Step 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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Step 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.
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