Cinnamon-sugar Sticks

Total Time: 53 mins Preparation Time: 45 mins Cook Time: 8 mins

Ingredients

• Servings: 56
• 1/3 cup butter, softened
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla
• 2 1/4 cups all-purpose flour
• 1 3/4 cups slivered almonds, toasted and ground (about 7 ounces)
• 3 ounces chocolate, chopped
• 1 tablespoon shortening
• 1/3 cup red cinnamon candies, crushed
• 1/3 cup coarse decorator sugar

Recipe

• 1 preheat oven to 350 degrees. line a large baking sheets with parchment paper; set aside.
• 2 in mixing bowl beat butter on high 30 seconds. add sugar; beat until combined. beat in baking powder, cinnamon, and salt. beat in eggs and vanilla.
• 3 in medium bowl combine flour and almonds. beat as much flour mixture as you can into butter mixture. stir in remaining flour mixture.
• 4 on lightly floured surface roll or pat dough to 14x7 inch rectangle, about 1/2 inch thick. cut in half making two 14x3 1/2 inch rectangles. cut crosswise into 1/2 inch wide sticks. use a metal spatula to transfer to baking sheets, placing 1 inch apart. bake 8-10 minutes or until firm and edges are lightly browned. cool on baking sheets for 1 minute. transfer cookies to a rack to cool completely.
• 5 in small heavy saucepan melt chocolate and shortening over low heat , stirring constantly. in a wide shallow bowl combine crushed candies and sugar (red). dip sticks in chocolate (along one long edge) then in candy mixture. place on waxed paper to set.
• 6 makes 56 cookies.
• 7 to store: place cookies, separated between waxed paper, in airtight container at room temperature for up to 3 days.