Cocoa Peppermint Pretzels

(Makes 4 dozen cookies)

1 C powdered sugar

1 C butter or margarine, softened

1 egg

1 1/2 tsp vanilla

2 1/2 C all-purpose flour

1/2 C unsweetened cocoa

1/2 tsp salt

1/2 C vanilla baking chips

1 tsp vegetable shortening

12 hard peppermint candies or small candy cands, crushed

In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat at medium speed with electric mixer until light and fluffy.  Add flour, cocoa and salt. Beat at low speed until a soft dough forms. Cover with plastic wrap. Chill 2 to 3 hours, until firm.

Heat oven to 375 F (190 C). Shape level measuring tablespoons of dough into 9″-long ropes.  Twist ropes into pretzel shapes. Place pretzels 2″ apart on ungreased cookie sheets. Bake for 8 to 9 minutes, or until set. Cool completely.

Line cookie sheets with wax paper. Set aside. In 1-quart saucepan, combine chips and shortening.  Melt over low heat, stirring constantly.  Dip one end of each pretzel into melted chips, then roll dipped end into crushed candies. Place pretzels on prepared cookie sheets.  Let dry completely before storing.

Microwaving tip:  In small mixing bowl, melt chips and shortening at 50% for 2 to 4 minutes, stirring after every minute. Continue as directed.