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Candy-Stripe Cookie Sticks

Festive candy-stripe cookie sticks are a holiday favorite, but can be enjoyed as a treat any time of year.

  • yield: Makes 30 cookie sticks
Photography: Helen Norman

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Ingredients

  • 8 large egg whites
  • 2 cups sugar
  • 2 cups all-purpose flour
  • Pinch of coarse salt
  • 10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled
  • 1/4 cup plus 2 tablespoons heavy cream
  • 1 teaspoon pure vanilla extract
  • Red gel-paste food coloring

Cook's Note

The candy-stripe cookie sticks should not be stored in the freezer; they're too delicate and freezing them will make them lose their crispness.

Directions

  1. Step 1

    Preheat oven 400 degrees. Combine egg whites and sugar in the bowl of an electric mixer fitted with a whisk attachment; beat on medium until foamy. Reduce speed to low. Add flour and salt; mix until just combined. Add butter, cream, and vanilla; beat until combined.

  2. Step 2

    Transfer 1 cup batter to a small bowl; set remaining batter aside. Stir in red coloring until desired color is reached. Transfer tinted batter to a pastry bag fitted with a small plain round tip. Secure end of pastry bag with rubber band; set aside.

  3. Step 3

    Place a 3-by-6-inch rectangle (cut out a stencil to use as a guide) on a baking sheet lined with a Silpat baking mat. Spoon a heaping tablespoon of plain batter into the rectangle; spread with a small offset spatula. Repeat. Pipe diagonal tinted stripes onto each rectangle. Bake cookies until pale golden, 6 to 8 minutes.

  4. Step 4

    Immediately loosen edges with a spatula, and flip cookie over. Starting from one long side, roll cookie into a stick. Place seam side down, on a clean work surface; let cool until set. Quickly repeat with second cookie.

  5. Step 5

    Repeat process, tinting and baking 2 or 3 cookies at a time.

Source
Holiday Cookies 2005, December 2004

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Reviews (23)

  • Disha10 15 Dec, 2012

    Has anybody tried this onto a silicone baking mat? Please reply, I want to make this for Christmas, thankyou :)

  • countrymom56 4 Feb, 2011

    I haven't made them yet... but will be making them for valentine's day soon. to the lady that made cakes into them instead of cookies.... Nobody can make cookies, etc like Martha Stewart , than she can!

  • countrymom56 4 Feb, 2011

    N

  • B_Lauzon 16 Jan, 2011

    I made these and My Family loved them! definitively worth all the work and they lasted a lot longer than a week for me I simply kept them in a tin with parchment paper.

  • Gwynster 6 Jan, 2011

    I made them for Christmas this year and yes, they were a lot of work especially since you can only do 2 at a time but maybe I'm a glutton for punishment. They were both beautiful and delicious and I will definitely make them again. One thing to note -- they are best made in dry weather since they will soften fairly quickly. But they were a huge hit in my gift boxes. I used silpat sheets rather than parchment which worked great.

  • lalat 1 Jan, 2011

    I tried to make these cookie, they did not come out anything like the picture. After messing up a few of the cookies, I decided to do something else with the batter. I had a mini christmas tree cake pan, so i sprayed it with pam, added about 2-3 tbsp of batter and made cakes. they came out very fluffy, easier and tastes just as good

  • kevshe 29 Dec, 2010

    I made these today after seeing the video and thinking they were cute. Was alot of work and didn't look as cute as on the video, but with practice will get it right. Tasted good, are very thin on the parchment paper, I did them. Must watch them bake or if the edges get too golden willl break when trying to role, will try again

  • rambozombie 24 Dec, 2010

    nevermind. Don't even bother with this recipe. It's really bad. They do taste good but they look awful and are impossible to turn out correctly.

  • rambozombie 24 Dec, 2010

    oh and it helps to make sure that when you are rolling them you keep them on the hot pan, to avoid cracking.

  • rambozombie 24 Dec, 2010

    This was a very strenuous recipe. I suggest you watch the video first! It is delicious and fun but if you don't know about the stencil or how to roll them then it does NOT turn out well. I made some oops cookies. =D BUT They are yummy and cute and will make great gifts. OH and I used a paper plate with the 3 x 6 cut out so that I could hold it down, it remain thin, and it was clean.

  • whatwillisee 20 Dec, 2010

    What. A. Disaster. The batter was too thick and cracked when rolled, plus burned my fingers in the process. I even added more cream to thin out the batter a bit and used a thin, cardboard material as the stencil. I thought the taste was plain and tried to vamp it up by adding a bit of peppermint extract - to no avail. Also, the directions were unclear: what to use as a stencil, how to avoid burnt fingers in the rolling process... Don't bother with this recipe!

  • libbyandivy 8 Dec, 2010

    your stencil should be made from very thin material and filled to the rim/edge. Think of using something like cardstock versus corrugated. You shouldn't see the batter "puff" up too much with a very thin layer of batter spread into a stencil that thin. The thicker the stencil, if filled completely, the thicker the cookie will be before rolling. I haven't tried to make this piroutte style cookie, but have with other similar recipes and the thinner you start the better off you'll be!

  • LittleSnowflakes 30 Dec, 2009

    I do not know what recipe was used to create the cookies in the picture but it definitely was NOT this one! The batter created from this recipe was too thick. Cookies better resembled a rolled striped pancake than the crisp striped cookie in the picture. I give this recipe a "D minus". Taste is good but ability to recreate as pictured is a huge "FAIL".

  • jdevine 19 Dec, 2009

    You can use cardboard or plastic. I used cardboard.

  • JadeDragon88 8 Dec, 2009

    What material do I use to make the 3-by-6 inch template? Is it some type of plastic?

  • VernaB 30 Dec, 2008

    Although time consuming, these are really cute cookies. Try tinting the cup of dough green for St. Patrick's Day, or orange for Halloween, etc. It would also be cute to color 1/2 cup red and 1/2 cup blue for July 4th cookies.

  • ToweringTreats 27 Dec, 2008

    These are terrific -- If you want to make them extra special, try coating the inside with good quality couverture white chocolate (and pouring out the excess), then filling with whipped white chocolate ganache (flavoured with a bit of peppermint if you want the candy cane reference). The chocolate coating on the inside helps keep the cookie crisp - delicious.

  • anniequinn 26 Dec, 2008

    I've made these a couple of times now and they are very good. I'm not getting them quite as thin as on the show but they are still very good. I flip them onto a cutting board and roll them using a wooden spoon. I place them seam side down until they cool.

  • Gourmet_Girl 22 Dec, 2008

    I found the best way to roll these cookies was off the pan. Instead of flipping them over on the pan, I flipped them onto kitchen towel (Otherwise my little fingers were to hot) From there I rolled the tightly onto a skewer.

    Took a little while, but I hope the neighbors will enjoy : )

  • Gourmet_Girl 22 Dec, 2008

    In reference to the below comments...

    I found the easiest way to roll these, was instead of flipping them back on to the pan, I flipped them onto a towel. From there a rolled them tightly onto a skewer. (Otherwise, if I left them on the pan, my little fingers would get to hot and burn)

    Took awhile, but hope the neighbors will enjoy : )

  • Kittenofbread 28 Nov, 2008

    The only way I could roll these cookies was when they were about halfway out of the oven and on the hot pan. I could do 2 at the max, but this was an extremely pokey project.

    The cookies were really delicious though...just not nearly as pretty as shown!

  • cindyeo 14 Sep, 2008

    Response to comment below: Although the recipe above doesn't state it, the video shows Martha rolling the cookies onto a stick. I haven't tried these yet, so I'm not sure if that's your problem

  • adriennemarie 11 Mar, 2008

    I tried this around the holidays, of course in someone else's kitchen with an oven different from what I am used to. I couldn't get it thin enough...either it was too thick and looked like a cigar, or too thin and wouldn't roll properly, any suggestions?