German Chocolate Pretzels

Cream 1/2 cup butter and the sugar until light and fluffy. Beat in the egg, vanilla, and milk. Sift cocoa and flour. Mix into butter mixture until thoroughly blended. Chill dough until firm enough to handle (about 30 minutes to 1 hour).

Using 2 tablespoons dough, roll a rope about 12 inches long between your hands. Shape 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 pretzels on greased baking sheets. Bake at 350 degrees F for about 10 minutes.

Make frosting in a small bowl. Mix cocoa and confectioners' sugar. Gradually stir in butter and vanilla. If frosting is too thick, thin with milk. When pretzels are cool. Spread with cocoa frosting.

Recipe Source: "German Cooking" by Ruth Mainowski, Patricia Sinclair and Alinda Nelson