Big Sur Cookie Sticks

Ingredients for 1 servings:

• 150 g raisins
• 100 g pecans
• 225 g butter, soft
• 75 g sugar
• 2 tsp brandy
• 2 tsp vanilla extract or 2 sachets vanilla sugar
• ½ tsp salt
• 230 g wheat flour type 405
• Powdered sugar, sifted for rolling
• 90 g dark chocolate coating

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

makes approx. 48 bars

Preheat the oven to 165°C (top/bottom heat). Finely chop the raisins and nuts (use a food processor if you have one). Cream the butter and sugar until creamy, add the brandy, vanilla, and salt, and mix well. Mix in the chopped raisins, nuts, and flour. Shape the dough into sticks about 6 cm long and 1 cm wide. Line baking sheets with parchment paper and space the cookie sticks on them, leaving space between each stick. Bake in the preheated oven on the middle rack for about 15 to 20 minutes, without browning. Roll the slightly cooled cookies in powdered sugar. Meanwhile, melt the chocolate coating. Dip one end of the now cooled sticks into the chocolate coating. Place on parchment paper and allow the glaze to set. Makes about 48 cookie sticks.