Photo: Helen Norman
Candy-Stripe Cookie Sticks
Festive candy-stripe cookie sticks are a holiday favorite, but can be enjoyed as a treat any time of year.
Holiday Cookies 2005, December 2004
- Yield Makes 30 cookie sticks
- 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
- 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.
- 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.
- 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.
- 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.
- Repeat process, tinting and baking 2 or 3 cookies at a time.
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.
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