2/3 c. butter, softened
1 c. sugar
2 tsp. vanilla
2 eggs
2 1/2 c. flour
1/2 c. Hershey's cocoa
1/2 tsp. baking soda
1/4 tsp. salt
Confectioners' sugar, optional

COCOA GLAZE:

2 tbsp. butter
1/4 c. Hershey's cocoa
2 tbsp. water
1 1/4 c. confectioners' sugar
1/2 tsp. vanilla

Cream butter, sugar and vanilla in large mixing bowl until light and fluffy. Add eggs; beat well. In a separate bowl, combine flour, cocoa, baking soda and salt; gradually add to creamed mixture; blend thoroughly. Divide dough into 24 pieces.

To form twisted pretzels: Shape each piece on a lightly floured surface into a 12 inch rope. Place 2 inches apart on an ungreased cookie sheet. Cross left side of rope over to middle, forming loop. Fold right side up and over first loop to form pretzel shape.

To form pretzel sticks: Shape dough into 8 inch rope; split half lengthwise and twist together or braid. Place on an ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes, or until set. Cool 1 minute on cookie sheet. Remove to wire rack to cool completely. Sprinkle with confectioners' sugar or frost with Cocoa Glaze, if desired.

Glaze: Melt butter in small saucepan over low heat. Add cocoa and water; stir constantly until mixture thickens. Do not boil. Remove from heat. Immediately add cocoa mixture to confectioners' sugar and vanilla in small mixer bowl; beat until smooth.