Cinnamon-Sugar Sticks

• 13 cup butter, softened
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 12 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla
• 2 14 cups all-purpose flour
• 1 34 cups slivered almonds, toasted and ground (about 7 ounces)
• 3 ounces white chocolate, chopped
• 1 tablespoon shortening
• 13 cup red cinnamon candies, crushed
• 13 cup coarse decorator sugar

1. Preheat oven to 350 degrees.
2. Line a large baking sheets with parchment paper; set aside.
3. In mixing bowl beat butter on high 30 seconds.
4. Add sugar; beat until combined.
5. Beat in baking powder, cinnamon, and salt.
6. Beat in eggs and vanilla.
7. In medium bowl combine flour and almonds.
8. Beat as much flour mixture as you can into butter mixture.
9. Stir in remaining flour mixture.
10. On lightly floured surface roll or pat dough to 14x7 inch rectangle, about 1/2 inch thick.
11. Cut in half making two 14x3 1/2 inch rectangles.
12. Cut crosswise into 1/2 inch wide sticks.
13. Use a metal spatula to transfer to baking sheets, placing 1 inch apart.
14. Bake 8-10 minutes or until firm and edges are lightly browned.
15. Cool on baking sheets for 1 minute.
16. Transfer cookies to a rack to cool completely.
17. In small heavy saucepan melt chocolate and shortening over low heat , stirring constantly.
18. In a wide shallow bowl combine crushed candies and sugar (red).
19. Dip sticks in chocolate (along one long edge) then in candy mixture.
20. Place on waxed paper to set.
21. Makes 56 cookies.
22. To store: Place cookies, separated between waxed paper, in airtight container at room temperature for up to 3 days.

butter, sugar, baking powder, ground cinnamon, salt, eggs, vanilla, flour, slivered almonds, white chocolate, shortening, red cinnamon, sugar

Taken from www.food.com/recipe/cinnamon-sugar-sticks-345820 (may not work)