Cinnamon Sugar Sticks

Cinnamon Sugar Sticks
Cinnamon Sugar Sticks

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/3

    cup butter, softened

  • 1

    cup sugar

  • 1

    tsp baking powder

  • 1

    tsp ground cinnamon

  • 1/2

    tsp salt

  • 2

    eggs

  • 1

    tsp vanilla

  • 2 1/4

    cups all purpose flour

  • 1 3/4

    cups slivered almonds, toasted and ground (about 7oz)

  • 3

    oz white chocolate, chopped

  • 1

    tbsp shortening

  • 1/3

    cup red cinnamon candies, crushed

  • 1/3

    cup coarse decorating sugar

Directions

Preheat oven to 350 degrees. Line large baking sheet with parchment paper; set aside. In mixing bowl, beat butter on high for 30 seconds. Add sugar; beat until combined. Beat in baking powder, cinnamon, and salt. Beat in eggs and vanilla. In medium bowl, combine flour and almonds. Beat as much flour mixture as you can into butter mixture. Stire in remaining flour mixture. On lightly floured surface, roll or pat dough into 14x7inch rectangle, about 1/2 inch thick. Cut in half, making two 14x3 1/2 inch wide sticks. Use a metal spatula to transfer to baking sheets, placing 1 inch apart. Bake 8 to 10 minutes or until firm and edges are lightly browned. Cool on baking sheets 1 minute. Transfer cookies to rack to cool completely. In small heavy saucepan, melt chocolate and shortening over low heat, stirring constantly. In wide shallow bowl, combine crushed candies and sugar. Dip sticks in chocolate then in candy mix. Place on waxed paper to set. Makes 56 cookies. To store: place cookies, separated between wax paper, in airtight container at room temperature up to 3 days. Each cookie: 83 calories, 4g fat (1g sat fat), 11mg chol, 37mg sodium, 11g carbo, 1g fiber, 2g pro.

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