SWEDISH COCOA BUTTER STICKS
This comes from an old Pilsbury butter cookie book of mine that is falling apart. Thought I'd share it before I loose the pages.
Provided by Cathy Gillespie
Categories Chocolate
Number Of Ingredients 10
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.
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