Cookie Sparkler Sticks
Ingredients
- 1 cup of all-purpose flour
- 1 1/2 tablespoon granulated sugar
- 1 teaspoon Fleischmann’s Instant Yeast
- 1/4 teaspoon Fleischmann’s Baking Powder
- 5 tablespoons unsalted butter, cold & cubed
- 3 tablespoons whole milk
- Melted white or milk chocolate, to finish
- Silver & gold sprinkles, to finish
PRODUCTS
Instructions
- To the bowl of a food processor, add flour, sugar, Fleischmann’s Instant Yeast, Fleischmann’s Baking Powder & butter. Pulse until mixture is crumbly.
- Add the milk & pulse until dough comes together. Shape into a disc, wrap in plastic wrap & refrigerate for one hour.
- On a lightly floured surface roll rough dough to roughly 1/2-inch thick. Slice into 8-inch sticks & transfer to a lined baking sheet.
- Preheat the oven to 350(f) degrees. Refrigerate the dough as the oven is preheated. Bake for 8 to 10 minutes, until the edges just begin to brown. Let cool to room temperature.
- To finish, dip the end of each sparkler into melted chocolate. Dust with silver & gold sprinkles. Transfer to a lined baking sheet to allow the chocolate to set.
[um_bookmarks_button]
