Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Candy-Stripe Cookie Sticks 3.4 (207) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 15, 2020 Print Share Share Tweet Pin Email Photo: Helen Norman Yield: 30 cookie sticks Festive candy-stripe cookie sticks are a holiday favorite, but can be enjoyed as a treat any time of year. Ingredients 8 large egg whites 2 cups sugar 2 cups all-purpose flour Pinch of coarse salt 10 tablespoons (1 ¼ sticks) unsalted butter, melted and cooled ¼ cup plus 2 tablespoons heavy cream 1 teaspoon pure vanilla extract Red gel-paste food coloring Directions 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. Cook's Notes Because the cookies will set quickly, bake and shape them in small batches. Cookies can be stored between layers of parchment in airtight containers at room temperature, up to 1 week. They should not be stored in the freezer; they're too delicate and freezing them will make them lose their crispness. Print