Cocoa Pretzles

• Pretzels:
• 16.5 oz refrigerated sugar cookie dough
• 1/2 cup cocoa powder
• 1/2 cup confectioners' sugar
• 1 teaspoon ground cinnamon
• Chocolate icing:
• 2 egg whites
• 1 1/4 cups confectioners' sugar
• 1/4 cup unsweetened cocoa powder
• White icing:
• 2 egg whites
• 1 1/2 cups confectioners' sugar
• white, red and green nonpareils

1. 1. Heat oven to 350
2. 2. On a well-floured surface, knead cookie dough with cocoa powder, confectioners' sugar and cinnamon.
3. 3. Roll dough, one heaping teaspoon at a time, into balls. On a lightly floured surface, roll each ball into a 9-inch rope. Form into pretzel shape and place on an ungreased baking sheet. Repeat, placing 2 inches apart.
4. 4. Bake at 350 for 9 minutes. Cool cookies on baking sheet for 1 minute (they will be slightly soft). Remove cookies to wire rack to cool completely.
5. 5. Chocolate icing: in a small bowl, beat egg whites until foamy. Beat in sugar and cocoa powder until smooth.
6. 6. White icing: Beat egg whites until foamy. Beat in sugar until smooth and good spreading consistency.
7. 7. Dip cooled cookies in icing and place on cooling rack over waxed paper. Sprinkle with nonpareils and allow to set.

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Taken from www.epicurious.com/recipes/member/views/cocoa-pretzles-1247127 (may not work)