Chocolate Peanut Pocky

1: In a food processor, mix together flour, sugar, baking powder, kosher salt, and cold unsalted butter until crumbs form.

2: Add milk and vanilla extract until dough comes together. Spoon onto a sheet of plastic wrap. Place another sheet of plastic wrap on top and roll into a rectangle that is 3mm tall, 6 inches wide. Place in the freezer for 15 mins until solid.

3: Preheat oven to 350°F. Remove the dough from the freezer and use a bench scraper to cut 3mm strips of dough. Flour a clean surface generously and roll the strips of dough until rounded but not lengthened. Transfer to a baking sheet lined with parchment paper.

4: Bake for 15 minutes at 350°F until golden brown, turning the cookies halfway through. Cool on a wire rack.

5: While the cookies are cooling, melt the chocolate and vegetable shortening in a double boiler. Spoon the chocolate onto each cookie, then sprinkle with nuts. Place on cooled parchment paper until chocolate has solidified or eat right away!