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1
Preheat oven to 350 degrees.
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2
Line a large baking sheets with parchment paper; set aside.
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3
In mixing bowl beat butter on high 30 seconds.
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4
Add sugar; beat until combined.
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5
Beat in baking powder, cinnamon, and salt.
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6
Beat in eggs and vanilla.
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7
In medium bowl combine flour and almonds.
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8
Beat as much flour mixture as you can into butter mixture.
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9
Stir in remaining flour mixture.
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10
On lightly floured surface roll or pat dough to 14x7 inch rectangle, about 1/2 inch thick.
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11
Cut in half making two 14x3 1/2 inch rectangles.
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12
Cut crosswise into 1/2 inch wide sticks.
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13
Use a metal spatula to transfer to baking sheets, placing 1 inch apart.
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14
Bake 8-10 minutes or until firm and edges are lightly browned.
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15
Cool on baking sheets for 1 minute.
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16
Transfer cookies to a rack to cool completely.
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17
In small heavy saucepan melt chocolate and shortening over low heat , stirring constantly.
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18
In a wide shallow bowl combine crushed candies and sugar (red).
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19
Dip sticks in chocolate (along one long edge) then in candy mixture.
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20
Place on waxed paper to set.
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21
To store: Place cookies, separated between waxed paper, in airtight container at room temperature for up to 3 days.
