CONTEST COOKIE:German chocolate Pretzels(Schokoladenpretzel)

GERMAN CHOCOLATE PRETZELS (Schokoladenpretzel)
Adapted by BumbleBeeBoogie
from German Cooking by Ruth Mainowski, Patricia Sinclair & Alinda Nelson

1/2 cup butter
1/4 cup granulated white sugar
1 large egg, beaten
1 teaspoon vanilla extract
1/4 cup whole milk
1/4 cup cocoa powder
2 cups unsifted all-purpose flour

In a large bowl, cream together the 1/2 cup butter and sugar until light and fluffy. Beat in the
egg, vanilla, and milk.

In a bowl, sift together the cocoa and flour. Add to the mixture until thoroughly blended. Chill dough until firm enough to handle (about 30 minutes to 1 hour).

Preheat the oven at 350 degrees F.

Using 2 tablespoons dough, roll a rope about 12 inches long between your hands to shape it into a pretzel as follows: Make a loop about 1 1/2 inches in diameter by crossing the ends, leaving 1 inch tails, flip the loop down over the crossed ends. Press firmly into place.

Place the pretzels on greased baking sheets. Bake for about 10 minutes.

Cocoa Frosting:
1 tablespoon cocoa powder
1 1/4 cup confectioners' powdered sugar
2 tablespoons butter, melted
1/2 teaspoon vanilla extract

In a small bowl, mix the cocoa and confectioners' sugar. Gradually stir in butter and vanilla.
If frosting is too thick, thin with milk. When the pretzels are cool. Spread with the cocoa frosting. Makes 2 dozen pretzels.