Cocoa Butter Sticks recipe

A Swedish type butter cookie with a mild chocolate flavor.

1 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons cocoa
3/4 cup butter
3/4 cup granulated sugar
1 egg slightly beaten*

Sift together flour, baking powder, salt and cocoa.

In mixer bowl, cream butter. Gradually add sugar creaming well. Beat 1 egg slightly - reserve 1 tablespoon; add remainder to butter sugar mixture. Blend in dry ingredients gradually. Chill 2 hours for easy handling.

Heat oven to 400 degrees F.

On lightly floured surface place dough. Divide into four parts; shape each in a long roll, 3/4 inch in diameter. Place 4 inches apart on ungreased baking sheet. Flatten to 1/4 inch thickness with fork which is dipped in flour occasionally to prevent sticking. Smooth dough at edges to form straight sides.

Blend 1 tablespoon cold water with reserved egg; brush lightly over dough.

Combine 3 tablespoons blanched almonds chopped fine and 2 tablespoon sugar; sprinkle over dough.

Bake for 10 to 12 minutes or until set but not browned. Cool 10 minutes; cut into 1-inch bars and remove from baking sheet.

Makes 5 to 6 dozen cookies.

NOTE: Cookies can be molded from rounded teaspoonfuls of dough into balls; place on ungreased baking sheet and flatten with fork, then brush top as above.

Makes 3 to 4 dozen.