Yield: 2 Dozen
Measure | Ingredient |
---|---|
12 ounces | Vanilla-flavored almond bark |
2 \N | Dozen purchased wafer roll cookies, such as Pepperidge Farms Pirouette cookies |
24 \N | Pieces (2 inches each) red string licorice |
2⅔ cup | Sifted confectioners sugar |
2 \N | Egg whites |
\N \N | Red and blue paste food coloring |
COOKIES:
ICING:
For cookies, melt almond bark in a small saucepan over low heat, stirring constantly. Remove from heat. Using a fork, dip each cookie into almond bark, coating completely. Transfer to a wire rack with waxed paper underneath. Before almond bark hardens, insert 1 piece of licorice into 1 end of each cookie. Allow almond bark to harden.
For icing, beat sugar and egg whites in a medium bowl 7 to 10 minutes or until stiff. Divide icing into 2 bowls; tint red and blue.
Transfer each icing to a separate pastry bag fitted with a very small round tip. Pipe icing on each cookie. Store in an airtight container. Yield: 2 dozen cookies Typed in MMFormat by cjhartlin@... Source: Tasty Holiday Gifts