• Dipping Sticks

    Dipping Sticks

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    Colonial Americans loved chocolate cake, but it isn’t the same chocolate cake we eat today. Early Americans dipped biscuits into a rich hot chocolate drink just before eating them and called that chocolate cake.

    Makes 36 dipping stick cookies

    ingredients
    • 6 ounces American Heritage® Finely Grated Chocolate Drink
    • 2 cups plus 3 tablespoons butter, room temperature
    • 1 cup granulated sugar
    • 1 teaspoon salt
    • 1 egg, whisked
    • 4 cups flour
    • 2/3 cup chopped roasted almonds
    • ½ cup dried cranberries
    • 1 tablespoon ground cinnamon
    Step 1

    Planning ahead:
    Freeze the dough: Shape the dough into three 5”x12” pieces and wrap them tightly with plastic wrap. Freeze the dough for up to 2 months. When you are ready to bake, thaw the dough overnight in your refrigerator. Sprinkle both sides of the dough with the cinnamon sugar, cut into sticks and bake.

    Preheat the oven to 350 degrees F. Set the oven rack to the center.

    Step 2

    In a large bowl, cream the butter, ½ cup of sugar and salt until light and fluffy, about 5 minutes. Add the egg and blend. Slowly add the flour, one cup at a time. Mix well and scrape down the sides of the bowl as necessary. Stir in the chocolate, almonds and cranberries. Divide the dough into equal three pieces and set aside.

    Step 3

    Combine the remaining ½ cup of sugar with the cinnamon. Sprinkle 1/8 cup of the sugar mixture on a clean work surface. Using your fingers or a rolling pin, press the dough into a 5”x12” rectangle, ¼-inch thick. Sprinkle another 1/8 cup of the sugar mixture over the top of the dough, covering it completely. Cut 12 strips, 1-inch wide and place them on a non-stick cookie sheet. Repeat this process with the remaining two pieces of the dough and cinnamon sugar.

    Step 4

    Bake the cookies until the dough firms up and turns light golden brown, approximately 16 minutes. Remove the baking cookie sheets from the oven and set on a cooling rack. Cool the cookies on the pan before transferring them to an airtight container.

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