1/2 c. butter, softened
1/2 c. shortening
1 c. powdered sugar
1 egg
1 1/2 tsp. vanilla
2 1/2 c. Gold Medal all-purpose flour
1/2 c. cocoa
1 tsp. salt
Chocolate Glaze
1/4 c. crushed peppermint candy

Heat oven to 375 degrees. Mix butter, shortening, powdered sugar, egg and vanilla. Stir in flour, cocoa and salt. Knead level tablespoonful of dough with hands until right consistency for molding. Roll into pencil-like strip, about 9 inches long, on lightly floured board. Twist into pretzel shape on ungreased cookie sheet. Repeat with remaining dough. Bake until set, about 9 minutes. Let stand 1 to 2 minutes before removing from cookie sheet, cool. Dip tops of cookies into Chocolate Glaze. Sprinkle with peppermint candy. About 4 dozen cookies.

CHOCOLATE GLAZE:

Heat 2 squares (1 ounce each) unsweetened chocolate and 2 tablespoons butter over low hat until melted; remove from heat. Beat in 2 cups powdered sugar and 3 to 4 tablespoons water until smooth and of desired consistency.