Twisty Sticks
by the Editors of Easy Home Cooking Magazine
Cite This!
Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Twisty Sticks." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/twisty-sticks-recipe.htm> 24 July 2008.
Twisty Sticks
Yield: Makes 2-1/2 dozen cookies
Ingredients:
1
package (18 ounces) refrigerated sugar cookie dough
6
tablespoons all-purpose flour, divided
1
tablespoon unsweetened cocoa powder
2
tablespoons creamy peanut butter
1
cup semisweet chocolate chips
1
tablespoon shortening
Colored sprinkles and finely chopped peanuts
Preparation:
1.
Remove dough from wrapper. Divide dough in half; place in separate medium bowls. Let dough stand at room temperature about 15 minutes.
2.
Add 3 tablespoons flour and cocoa powder to one dough half; beat at medium speed of electric mixer until well blended. Wrap in plastic wrap; refrigerate at least 1 hour.
3.
Add remaining 3 tablespoons flour and peanut butter to other dough half; beat at medium speed of electric mixer until well blended. Wrap in plastic wrap; refrigerate at least 1 hour.
4.
Preheat oven to 350°F. Divide chocolate dough into 30 equal pieces. Divide peanut butter dough into 30 equal pieces. Shape each dough piece into 4-inch-long rope on lightly floured surface. For each cookie, twist 1 chocolate rope and 1 peanut butter rope together. Place 2 inches apart on ungreased cookie sheets. Bake 7 to 10 minutes or until set. Remove to wire rack; cool completely.
5.
Meanwhile, combine chocolate chips and shortening in small microwavable bowl. Microwave on HIGH 1 minute; stir. Microwave on HIGH for additional 30-second intervals until chips and shortening are completely melted and smooth. Spread chocolate on 1 end of each cookie; top with sprinkles and peanuts as desired. Place on waxed paper. Let stand 30 minutes or until set.
This recipe appears in: Peanut Butter