Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Ingredients:
- 1/2 cup butter or margarine, softened
- 1/2 cup firmly packed light brown sugar
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 8 (8-1/2-inch-long) pretzel rods, halved
- 2 (2-ounce) chocolate candy coating squares, melted
- 1 (4.25-ounce) tube red or orange decorating frosting
Preparation:
Beat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until blended. Add flour and salt, beating until blended. Stir in vanilla. Shape dough into 16 (1-1/4-inch) balls.
Place pretzel rods on ungreased baking sheets. Press a ball of dough onto cut end of each pretzel. Press dough firmly with a fork to resemble broom bristles.
Bake at 350 degrees F. for 10 to 12 minutes. Cook on baking sheets on wire racks 2 minutes; remove to wire racks to cool completely.
Place brooms on wax paper. Spoon melted chocolate candy coating over pretzel and cookie where they join; let stand until firm. Decorate as desired with colored frosting.
Yield: 16 cookies
Recipe Source: Southern Living 1998 Annual Recipes (Oxmoor House)
Reprinted with permission.
Place pretzel rods on ungreased baking sheets. Press a ball of dough onto cut end of each pretzel. Press dough firmly with a fork to resemble broom bristles.
Bake at 350 degrees F. for 10 to 12 minutes. Cook on baking sheets on wire racks 2 minutes; remove to wire racks to cool completely.
Place brooms on wax paper. Spoon melted chocolate candy coating over pretzel and cookie where they join; let stand until firm. Decorate as desired with colored frosting.
Yield: 16 cookies
Recipe Source: Southern Living 1998 Annual Recipes (Oxmoor House)
Reprinted with permission.
