Here’s a new twist on an old favorite -- our Sugared Chocolate Pretzels are made with coca and sprinkled with sparkling sugar before baking. Kids will love helping roll the dough into ropes and twisting them into this classic shape.
From Celebrating Cookies, a Leisure Arts Publication, 2009
|1/2 cup butter or margarine, softened||1/4 cup cocoa|
|1/2 cup granulated sugar||1 teaspoon baking powder|
|2 eggs, divided||1/4 teaspoon salt|
|1 teaspoon vanilla extract||1 teaspoon water|
|2 cups all-purpose flour||Coarse white sparkling sugar|
In a large bowl, cream butter and granulated sugar until fluffy. Add 1 egg and vanilla; beat until smooth. In a small bowl, combine flour, cocoa, baking powder, and salt. Add dry ingredients to creamed mixture; stir until a soft dough forms.
Divide dough into 24 balls. Roll each ball into a 12-inch-long rope, shaping to resemble a pretzel. In a small bowl, whisk remaining egg and water; brush on cookies. Sprinkle with sparkling sugar. Place cookies 2 inches apart on parchment paper-lined baking sheets.
Bake at 350° for 10 to 12 minutes or until edges are slightly firm and bottoms are browned. Cool cookies on baking sheets 2 minutes; transfer to wire racks to cool.
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