Frosted Shortbread Sticks

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Serves 32 (1 stick each).
Source:

All you need:

1 c. Hy-Vee butter, softened
1/2 c. Hy-Vee granulated sugar
1/8 tsp Hy-Vee salt
1 tsp Hy-Vee vanilla extract
2 1/4 c. Hy-Vee all-purpose flour
Creamy Vanilla Frosting
1/2 c. shredded coconut
Creamy Chocolate Frosting
1/3 c. chopped Hy-Vee lightly salted party peanuts
1/4 c. caramel ice cream topping

All you do:

Preheat oven to 325 degrees. In a large bowl beat butter, sugar and salt until well blended. Beat in vanilla. Gradually beat in flour until combined. Roll out dough into a 16-by-4-inch (1/2-inch thick) rectangle. Cut into 32 (1/2-inch wide) strips. Place strips about 1 inch apart on ungreased cookie sheets. Bake for 20 to 22 minutes or until bottoms are lightly browned. Cool on wire rack.
Spread half the cookies with Creamy Vanilla Frosting; sprinkle with coconut. Spread remaining cookies with Creamy Chocolate Frosting; sprinkle with chopped peanuts, pressing to adhere. Drizzle with caramel ice cream topping.
Creamy Vanilla Frosting: In a large bowl beat together 2 tablespoons softened Hy-Vee butter and 2 tablespoons Hy-Vee shortening with an electric mixer until smooth. Beat in 1 cup Hy-Vee confectioners' sugar, 1/2 cup at a time. Beat in 1-1/2 teaspoons Hy-Vee 2% milk and 1/4 teaspoon Hy-Vee vanilla extract until creamy. Makes about 1/2 cup.
Creamy Chocolate Frosting: In a large bowl beat together 2 tablespoons softened Hy-Vee butter and 2 tablespoons Hy-Vee shortening with an electric mixer until smooth. Beat in 1 cup Hy-Vee confectioners' sugar, 1/2 cup at a time, and 3 tablespoons Hy-Vee unsweetened cocoa powder. Beat in 1 tablespoon Hy-Vee 2% milk and 1/4 teaspoon Hy-Vee vanilla extract until creamy. Makes about 1/2 cup.


Nutrition information per serving:
Calories: 170
Carbohydrate: 20g
Cholesterol: 20mg
Dietary Fiber: 1g
Fat: 10g
Protein: 2g
Saturated Fat: 5g
Sodium: 25mg
Sugar: 11g
Trans fats: 0g

Daily nutritional values:
4% vitamin A
0% vitamin C
0% calcium
2% iron