FLYING BROOMS

1/2 CUP MARGARINE OR BUTTER, SOFTENED

1/2 CUP LIGHT BROWN SUGAR

1 CUP FLOUR

1/8 TEASPOON SALT

1 TEASPOON VANILLA

8(8-1/2 INCH PRETZELS, HALVED

2 (2-OUNCE) CHOCOLATE CANDY COATING SQUARES, MELTED

1 (4.25-OUNVE) TUBE RED OR ORANGE DECORATING FROSTING

DIRECTIONS:

BEAT BUTTER AT MEDIUM SPEED WITH AN ELECTRIC MIXER UNTIL

CREAMY.

GRADUALLY ADD BROWN SUGAR, BEATING UNTIL WELL BLENDED.

STIR IN VANILLA.

SHAPE INTO 16 BALLS.

PLACE PRETZEL RODS ON UNGREASED COOKIE SHEET.

PRESS BALL OF DOUGH ONTO CUT END OF EACH PRETZEL.

PRESS DOUGH FIRMLY WITH A FORK TO RESEMBLE BROOM BRISTLES.

BAKE AT 350 DEGREES FOR 10-12 MINUTES.

COOL 2 MINUTES AND REMOVE TO COOLING RACKS.

PLACE BROOMS ON WAX PAPER AND SPOON MELTED CANDY OVER

PRETZEL AND COOKIE WHERE THEY JOIN.

LET STAND UNTIL FIRM.

DECORATE AS DESIRED WITH COLORED FROSTING.

YIELD: 16 COOKIES