A bend in the road is not the end of the road… unless you fail to make the turn. ~Author Unknown
If you can find a path with no obstacles, it probably doesn’t lead anywhere. ~Frank A. Clark
This is a festive, Christmas treat, enjoy!
Candy-Stripe Cookie Sticks
- 8 egg whites
- 2 cups sugar
- 2 cup flour
- 1 1/4 sticks, unsalted butter
- 1/4 cups plus 2 TBSP. heavy cream
- 1 tsp. pure vanilla extract
- Red food coloring
Preheat oven to 400 degrees. Put egg whites and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until foamy. Reduce speed to low. Add flour and salt; mix until just combined. Add butter, cream, and vanilla, and beat until combined. Transfer 1 cup batter to a bowl (set remaining batter aside). Stir in red coloring until desired color is reached. transfer tinted batter to a pasty bag fitted with a small plain round tip. Secure end of pastry bag with rubber band. Set aside. Spoon a heaping tablespoon of plain batter on a greased 9″ X13″ pan (there will be enough room on the pan for two small rectangle shape cookies spread with a small spatula. Pipe evenly spaced diagonal tinted stripes onto each rectangle. Bake until pale golden about 4 minutes (don’t overcook!) Immediately loosen edges with a spatula, and flip cookie over after it comes out of the oven, roll cookie into a thin cylinder, Place seam side down on a clean work surface; let cool and set aside. Quickly repeat with second cookie. Repeat process, tinting and baking two cookies on a pan at a time.
*Tip- I found that before rolling each cookie dip your fingers in cold water, that way the heat of the cookie won’t be as hot to the touch.
*Recipe from Martha Stewart’s Cookie Cookbook