Cream butter with processed cheese and yolks, stir in flour and let the dough rest in the refrigerator for about 1 hour.
Roll out the dough, use a pastry wheel to roll out small sticks but do not separate them yet.
Beat egg whites and sugar until creamy, put about 2 tablespoons of it in an extra bowl and mix with the cocoa powder.
Spread the glaze over the dough with a smooth knife or pastry card, pour the brown glaze into a small bag or disposable piping bag, cut off a small corner and spread across the white glaze.
Use a knife to carefully loosen the Stangerln from the base and place on a baking tray lined with baking paper.
Bake at 200 °C for approx. 12 – 15 minutes on sight.
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