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Makes about 30
Mix together flour and
salt. Cut in stick of
margarine with pastry
blender until mixture is
crumbly. Stir egg yolk
into seltzer, add to dry
ingredients, and mix
with fork until dough forms
a ball. Wrap in foil
and refrigerate overnight.
The
next day, mix bittersweet
chocolate, 1/4 cup sugar,
and cocoa in small bowl and
set aside.
Working with
a third of the dough at a
time, knead a few times and
roll out into a long
rectangle 4 inches wide.
Brush with a third of the
melted margarine.
Sprinkle with a third of the
chocolate mixture and press
into dough with hands.
Roll
rectangles into strips,
starting from the long side
Place on large greased
cookie sheet and
refrigerated for about 15
minutes.
Preheat oven
to 400 degrees F.
Before baking, beating egg
white and brush lightly over
strips. Sprinkle with
cinnamon sugar. With a
sharp knife, cut each strip
into about 10 pieces.
Bake for 10
minutes. Reduce
temperature to 350 degrees
F. and bake for an
additional 15 minutes, until
golden.
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