Today’s Snowy Wings Challenge is sharing a favorite seasonal recipe. I am going to show you how to make the delightful “Cocoa Butter Sticks.” These ones takes a little time, but are totally worth it if you love chocolate and nuts!
Preheat the oven to 375 degrees Fahrenheit.
- ¾ cup butter
- ¾ cup sugar
- 1 egg
- 1 ½ cups sifted flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons unsweetened cocoa baking powder
- 3 tablespoons chopped, blanched almonds
Mix the flour, baking powder, salt, and cocoa powder together. In a separate bowl, cream the butter and sugar together. Beat the egg slightly, and save one tablespoon (you’ll need it to glaze the cookies). Stir the egg in with the sugar and butter.
Blend in the flour mixture with the butter/sugar mixture.
Chill for at least two hours, as the dough will be very sticky.
When out of the refrigerator, put the dough on a lightly floured surface (breadboard, baking sheet, baking parchment) and divide the dough into four long strips, ¾ of an inch wide.
Put the strips four inches apart on a cookie sheet. Flatten the strips to be ¼ of an inch tall with a fork dipped in flour. Make sure the dough is smooth on the sides! This is how you will make them into sticks.
Put a tablespoon of cold water in with the leftover egg and mix well. Brush this mixture over the strips of dough.
Mix three tablespoons of blanched, chopped almonds with two tablespoons sugar, then sprinkle over the strips of dough.
Bake in the oven for ~eight minutes (more or less depending on your particular oven). Make sure the dough has set, but not darkened. Let cool for one minute, then cut the strips into one-inch bars.