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2/3 cup butter or margarine, softened 1 cup sugar 2 teaspoons vanilla extract 2 eggs 2-1/2 cups all-purpose flour 1/2 cup HERSHEY'S Cocoa 1/2 teaspoon baking soda 1/4 teaspoon salt
Heat oven to 350°F. Beat butter, granulated sugar and vanilla in large bowl unilt fluffy. Add eggs; beat well. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended. Divide dough into 24 pieces. On lightly floured surface, roll each piece with hands into pencil-like strip, about 12-inches long. Place strip on ungreased cookie sheet. Twist into pretzel shape by crossing left side of strip to middle, forming loop. Fold right side up and over first loop. Place about 2 inches apart on cookie sheet. Bake 8 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Sprinkle with powdered sugar, if desired.