swedish cocoa butter sticks

(1 rating)
Recipe by
Cathy Gillespie
ARIZONA CITY, AZ

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.

(1 rating)
yield 5 -6 dz

Ingredients For swedish cocoa butter sticks

  • 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

How To Make swedish cocoa butter sticks

  • 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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