W H A T ’ S C O O K IN G
food
CINNAMON-SUGAR STICKS
Love the zing of cinnamon imperials aka
Red Hots? Crushed and mixed with sugar,
they become a crunchy topper for biscotti-
like cookies. For mess-free crushing, place
candies in a plastic bag. Roll a rolling pin
over the bag to break up the candies.
PREP:45 MIN. BAKE: 8 MIN. OVEN:350°F
V3
cup butter, softened
i
cup sugar
1
tsp. baking powder
1
tsp.ground cinnamon
V 2
tsp. salt
2
eggs
1
tsp. vanilla
2
' / 4
cups all-purpose flour
i
3
/ 4 cups slivered almonds, toasted
and ground (about 7 oz.)
3
oz. white chocolate, chopped
1
Tbsp. shortening
V3
cup red cinnamon candies, crushed
V3
cup coarse decorating sugar
salt. Beat in eggs and vanilla.
3.
In medium bowl combine flour and
almonds. Beat as much flour mixture as
you can into butter mixture. Stir in
remaining flour mixture.
4 .
On lightly floured surface roll or pat
dough to 14x7-inch rectangle,•about
V
2
inch thick. Cut in half, making two
14x3 Vi-inch rectangles. Cut crosswise in
V
2
-inch wide sticks. Use a metal spatula to
transfer to baking sheets, placing
1
inch
apart. Bake
8
to 10 minutes or until firm
and edges are lightly browned. Cool on
baking sheets 1 minute. Transfer cookies
to rack to cool completely.
5.
In small heavy saucepan melt chocolate
and shortening over low heat, stirring
constantly. In wide shallow bowl combine
crushed candies and sugar. Dip sticks in
chocolate then in candy mixture. Place on
waxed paper to set.
m a k e s 56 c o o k ie s ,
t o s t o r e
Place cookies, separated
between waxed paper, in airtight
container at room temperature up 3 days.
EACH COOKIE
83 cal, 4 g fa t (1 gsat. fat), 11 mg
chol, 37 m g sodium, 11 gcarbo, 1 gfib er,2gpro.
D a ily Values: 1 % v it .A ,l% calcium , 2 % iron.
6$)
1.
Preheat oven to 350°F. Line large baking
sheets with parchment paper; set aside.
2.
In mixing bowl beat butter on high 30
seconds. Add sugar; beat until combined.
Beat in baking powder, cinnamon, and
I 6 4 DFCFMBI 3 2 0 0 8 BETTER HOMES AND GARDENS
