Preparations 8 - Primped and packaged

Feels like we're entering the home stretch now. A little bit of wrapping to indulge in, some last minute distribution and the big day will be here.

Dishcloths have been ironed (what a hoot - I don't really understand 'blocking', but the wavy edges look somewhat straighter) and packed up with vanilla sugar and cookie cutters and a gingerbread house kit for good measure.

Chocolate pretzels baked (Mama? Why you making those poos?)

But he ate enough of them once they'd been dipped in white chocolate and sprinkled.

The recipe was from the Better Homes and Gardens Christmas Cookies special (thanks Michelle!) . Call it a little Christmas gift from me to you to say thank you for stopping by here and leaving such lovely comments.

CHOCOLATE PRETZELS

1 2/3 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1/8 tsp. salt
3/4 c. butter, softened
3/4 c. brown sugar, packed
1 egg
1 tsp. vanilla
Unsweetened cocoa powder, sifted

In a small bowl, combine flour, 1/2 c. cocoa powder, and salt. Set aside.

Beat butter and brown sugar in a large bowl with an electric mixer on medium speed until well combined. Add egg and vanilla and beat well. Add flour mixture, 1/3 at a time, beating on low speed until combined. Divide dough in half and wrap in plastic wrap and chill for 2 to 24 hours or until dough is easy to handle.

Preheat oven to 350 degrees.

Remove one dough portion from refrigerator; keep remaining dough portion refrigerated. Divide the dough into 12 equal portions. Sprinkle work surface with sifted cocoa powder, repeating as needed. Roll each portion of dough into a 9 inch long rope on prepared surface. Twist into a pretzel shape and place on a cookie sheet, 1 inch apart.

Bake for 12 to 14 minutes or until just firm. Cool on the cookie sheet on a wire rack for one minute, and then transfer to to the wire rack to cool completely. Repeat this process with the remaining dough.