1/3 c. Butter, at room temperature
1 c. Sugar
1 tsp. Baking powder
1 tsp. Ground cinnamon
1/2 tsp. Salt
1 tsp. Vanilla
2 1/4 c. Flour, plus extra for rolling dough
1 3/4 c. Sliver almonds, toasted and ground (about 7 oz.)
3 oz. White chocolate, chopped
1 tbsp. Shortening
1/3 c. Red cinnamon candies, crushed
1/3 c. Coarse decorating sugar
Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a large bowl using an electric mixer on medium-high heat, beat butter for 30 seconds. Add sugar and beat until combined. Beat in baking powder, cinnamon and salt. Beat in eggs and vanilla extract. In a medium bowl, combine flour and almonds. Reduce speed to low and add flour mixture, mixing as much flour mixture into butter mixture as you can, then stir in remaining flour mixture. On a lightly floured surface, roll or pat dough into 2 rectangles, approximately 14-by-7-inches and about 1/2 inch thick. Cut crosswise in 1/2-inch wide sticks. Use a metal spatula to transfer to baking sheets, placing 1 inch apart. Bake 8 to 10 minutes or until firm and edges are lightly browned. Remove from oven and cool 1 minute before transferring cookies to a wire rack to cool completely.
In a small saucepan over low heat, melt white chocolate and shortening, stirring constantly. In a wide shallow bowl, combine crushed candies and sugar. Dip sticks in white chocolate then in candy mixture. Place on waxed paper to set.