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Cocoa Butter Sticks

My mom has been making these delectable, melt-in-your mouth cookies at Christmastime for as long as I can remember. Their wonderful cocoa flavor and crisp chewy texture make them a stand out on any cookie tray. —Rebecca Wilson, Longmont, Colorado

40 ServingsPrep: 25 min. + chilling Bake: 15 min./batch

Ingredients

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

Directions

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

2 of 2

Cocoa Butter Sticks (continued)

Directions (continued)

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. Yield: about 3-1/4 dozen.

Nutrition Facts: 1 cookie equals 72 calories, 4 g fat (2 g saturated fat), 20 mg cholesterol, 53 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.