This year I decided to try a butter-free version of this family favorite. Surprisingly, I liked it better than the headache-inducing butter one. These take a little time to make, but they are worth it!
Chocolate Pretzel Cookies
1 cup powdered sugar
½ cup Earth Balance margarine
½ cup shortening
1 ½ teaspoons Frontier vanilla flavor
2 ½ cups unbleached white flour
½ cup Vahlrona cocoa
1 teaspoon salt
Blend sugar, margarine, and shortening until creamy; add egg and vanilla. Add mixture of flour, cocoa and salt, mix well.
Roll out a teaspoon of dough into an eight-inch rope; twist into a pretzel shape and place on baking sheets. Bake at 350º about 5 – 7 minutes. Cool on racks. Dip cookies in glaze; sprinkle with nonpareils and place on wire rack to dry.
Glaze: Melt a bag of chocolate chips with two teaspoons margarine; add a little hot water to thin.