Swedish Cocoa Butter Sticks Recipe

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Swedish Cocoa Butter Sticks

Cathy Gillespie


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.

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★★★★★ 1 vote
5-6 dz


1 1/2 c
enriched flour, sifted
1 tsp
double-acting baking powder
1/2 tsp
2 Tbsp
3/4 c
3/4 c
1 Tbsp
cold water
3 Tbsp
almonds, blanched, finely chopped
2 Tbsp


1Sift together flour, baking powder, salt and cocoa.
2Cream butter and gradually add sugar until mixed well.
3In a separate dish beat egg slightly. Reserving 1 TBS. Add egg (except for the reserved) to the creamed butter mixture.
4Blend in dry ingredients gradually. Chill 2 hours for easy handling.
5Place 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.
6Blend together cold water with reserved egg; brush lightly over shaped cookies.
7Combine blanched almonds and sugar; sprinkle over cookie.
8Bake at 400 for 10-12 minutes until set, but not browned. Cool 1 minute; remove from cookie sheet.

About this Recipe

Course/Dish: Cookies, Chocolate
Other Tag: Quick & Easy