Chocolate Pretzel Cookies

Chocolate Pretzel Cookies(Adapted from King Arthur Flour CC)

1/2 cup confectioners' sugar
12 tablespoons unsalted butter, softened
1/2 teaspoon salt
1 1/2 teaspoons good quality vanilla extract
1/4 cup dutch process cocoa, sifted
1 1/4 cups flour

Egg Wash
1 egg white
1 tablespoon water

In a medium mixing bowl, cream butter and confectioners' sugar until light and fluffy. Beat in salt and vanilla. Mix in the flour and cocoa until everything is combined. Wrap dough in some plastic wrap and flatten it to a disk. Set in the refrigerator for at least 1-2 hours.

Preheat oven to 350

Take table tennis ball sized pieces of dough from the disk. Shape each dough piece into a 10" long rope. Form the ropes into a pretzel shape and set on a parchment lined baking sheet.

In a small bowl, whisk egg white and water together until foamy.

Brush each cookie with egg white glaze and sprinkle coarse white sugar on the top. Bake for 10-12 minutes, until the cookies are firm. Transfer to a wire rack to cool completely.

Makes about 24