This is a dough that needs to chill, so you may want to plan to do this over two different days. It makes about 3 1/2 dozen cookies.
1 cup icing sugar
1 cup butter
1 1/2 teaspoon vanilla
1 tablespoon hot water
1 tablespoon instant coffee
and add to above mixture.
Beat @ medium until light and fluffy.
2 1/2 cups flour
1/2 cup cocoa (sifted)
1/2 teaspoon salt
Beat at low until soft and well blended.
Cover and chill for 2-3 hours (or freeze for another day, allowing time to thaw)
Shape into 1 1/4″ balls. Chill balls if they get too soft.
Roll each ball into a 9″ rope. (I lay a ruler on the table and roll in front of it.)
Twist into pretzel shape by lifting one end and folding across just past middle, then other end.
BAKE at 375 for 8-9 minutes. Cool completely.
Melt the following together over low heat, stirring constantly. Do NOT add excess time or heat:
1 1/2 cup vanilla baking chips
1 teaspoon butter
Crush striped peppermint candies or candy canes until you have about 1/2 cup. I lay the candies on a butcher block, cover with waxed paper, and gently bash with a hammer!
Dip one end of each cookie into the white melted chocolate, then into crushed peppermint.
Allow to set.
Freeze in container with double layers of waxed paper between cookie layers.
Honestly? Some favorite Christmas cookie recipes come and go. This one came and stayed!