• 2 Ratings

These cookie sticks are easy to make. Mix and shape them one day, refrigerate, then bake the next day.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and salt; beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat or stir in flour.

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  • Divide dough in half. Add the melted chocolate and milk to half of the dough.* Using your hands, knead dough until well combined.

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  • On a lightly floured surface, shape each dough half into a 12-inch-long log. Cut each log into 12 equal pieces.

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  • Roll each dough piece into a 12-inch-long rope about 1/2 inch thick. Place a chocolate rope and a vanilla rope side by side; gently twist together 8 to 10 times. Press lightly to seal ends and transfer to a cookie sheet. Repeat with remaining dough. Cover and chill for 2 to 24 hours or until firm.

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  • Lightly grease a cookie sheet; set aside.

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  • Cut each twisted log into 2-1/2-inch-long pieces. Dip one end of each piece into beaten egg white, then into the chopped nuts. Place cookies about 2 inches apart on the prepared cookie sheet.

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  • Bake in a 350 degree F oven for 12 to 15 minutes or until vanilla dough is lightly golden. Transfer cookies to a wire rack; cool. Makes 48 cookies.

Tips

If desired, add several drops of food coloring to the vanilla dough half.

Nutrition Facts

131 calories; 8 g total fat; 4 g saturated fat; 20 mg cholesterol; 26 mg sodium. 14 g carbohydrates; 1 g fiber; 2 g protein;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0