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["In a medium bowl, stir together flour, cocoa, salt and cinnamon; set aside.", "In a small mixing bowl, beat butter, sugar and coffee powder together until light and fluffy.", "Blend in egg and vanilla.", "Stir in flour mixture 1/2 cup at a time, blending well after each addition.", "Form dough into a log 11 inches long and 2 inches in diameter.", "Wrap in waxed paper; refrigerate 1 hour or until firm.", "Preheat oven to 350 degrees farenheit.", "Grease 3 large baking sheets.", "On a lightly floured surface, cut chilled dough into 3/8-inch-thick slices.", "Refrigerate half the slices.", "Using your palms, roll each slice back and forth on work surface into a rope about 14"" long and 1/4"" in diameter.", "Shape each rope into a pretzel.", "Using a metal spatula, transfer pretzels to a cutting board or other work surface(really, no kidding.", "transfer, transfer, transfer!", "otherwise your pretzels will stick to the baking sheet).", "Brush pretzels with egg glaze; sprinkle with coarse sugar.", "Bake 8 to 11 minutes, or until firm to the touch.", "Cool on racks.", "Store in an airtight container at room temperature for up to 1 week or freeze for longer storage."]
