Chocolate Pretzels
3/4 C. margarine or butter softened
3/4 C. sugar
1 large egg
1 t. vanilla extract
2 C. all-purpose flour
1/3 C. unsweetened cocoa
2 t. baking powder
1/2 t. salt
Assorted sprinkles for garnish
Preheat oven to 350°F.
In a large bowl, with mixer at medium speed, beat margarine or butter with sugar until creamy. Beat in egg and vanilla.
At low speed, beat in flour, cocoa, baking powder and salt just until blended, occasionally scraping bowl with rubber spatula.
Divide dough in half. Wrap 1 piece of dough with plastic wrap and set aside. Place sprinkles in pie plate. Working with half of dough, on an unfloured work surface, shape 1 tablespoon dough with hands into a 9-inch-long rope. Shape rope into a loop-shape pretzel; press ends lightly to seal. Gently press pretzel, top-side down into sprinkles. Place pretzels decorated-side up, about 1/2 inch apart, on ungreased large cookie sheet.
Bake pretzels 13 minutes or until bottoms are lightly browned. Transfer pretzels to wire rack to cool completely. Repeat with remaining dough. Store pretzels in an air-tight container up to 3 weeks.
Makes about 3 dozen pretzels.
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