Best Cocoa Butter Sticks Recipes

Cocoa Butter Sticks image

Provided by Taste of Home

Categories Desserts

Time 45m

Yield about 3 dozen.

Number Of Ingredients 12

3/4 cup butter, softened
3/4 cup sugar
1 egg
1-1/2 cups all-purpose flour
2 tablespoons baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
TOPPING:
1 egg
1 tablespoon cold water
3 tablespoons finely chopped almonds
2 tablespoons coarse sugar

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for at least 2 hours., Divide dough into four portions. On ungreased baking sheets, roll each portion into an 8-in. x 1-in. log. Flatten with a fork dipped in flour to 1/4-in. thickness. Whisk egg and water; brush over dough. Combine almonds and sugar; sprinkle over tops. Bake at 350° for 10-14 minutes or until set., Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Turn cookies over and place back onto baking sheets. Bake 5 minutes longer to crisp bottoms. Cool on wire racks. Store in an airtight container.

Nutrition Facts :

COCOA BUTTER STICKS image

Yield 60 Cookies

Number Of Ingredients 10

3/4 cup sugar
3/4 cup margarine or butter (1 1/2 sticks), room temperature
1 large egg, slightly beaten (reserve 1 tablespoon)
1 1/2 cups flour
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon water
3 tablespoons finely chopped almonds
2 tablespoons sugar

Steps:

In large bowl, combine first 3 ingredients; blend well. Stir in flour, cocoa, baking powder and salt; blend well. Chill dough for easier handling. Heat oven to 400°. Divide dough into 4 parts. Shape each into roll 3/4 inches in diameter. Place 4 inches apart on parchment lined baking sheet. With fork dipped in flour, flatten each roll to 1/4-inch thickness. Combine water with reserved egg; brush over dough. Combine almonds with sugar; sprinkle over dough. Bake for 9-12 minutes or until set but not brown. Cool about 1 minute. Cut strips crosswise into 1-inch "sticks"; remove from cookie sheet and cool completely on wire racks.

Swedish Cocoa Butter Sticks image

Provided by Cathy Gillespie

Categories Chocolate

Number Of Ingredients 10

1 1/2 c enriched flour, sifted
1 tsp double-acting baking powder
1/2 tsp salt
2 Tbsp cocoa
3/4 c butter
3/4 c sugar
1 egg
1 Tbsp cold water
3 Tbsp almonds, blanched, finely chopped
2 Tbsp sugar

Steps:

1. Sift together flour, baking powder, salt and cocoa.
2. Cream butter and gradually add sugar until mixed well.
3. In a separate dish beat egg slightly. Reserving 1 TBS. Add egg (except for the reserved) to the creamed butter mixture.
4. Blend in dry ingredients gradually. Chill 2 hours for easy handling.
5. Place dough on a lightly floured surface. Divide dough into four parts; mold rounded teaspoonfuls of dough into balls. Place 4" apart on ungreased baking sheet. Flatten to 1/4" thickness with fork that has been dipped in flour to prevent from sticking. Smooth dough at edges to form straight sides.
6. Blend together cold water with reserved egg; brush lightly over shaped cookies.
7. Combine blanched almonds and sugar; sprinkle over cookie.
8. Bake at 400 for 10-12 minutes until set, but not browned. Cool 1 minute; remove from cookie sheet.