Candy-Stripe Cookie Sticks
Ingredients
- 8 large egg whites
- 2 cups sugar
- 2 cups all-purpose flour
- a pinch of coarse salt
- 10 tbs 1 1/4 sticks unsalted butter melted and cooled
- 1/4 cup + 2 tbs heavy cream
- 1 tsp vanilla
- red gel-paste food coloring
Instructions
- 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 a 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 the 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 the second cookie.
- Repeat process, tinting and baking 2 or 3 cookies at a time.
Notes
Candy-Stripe Cookie Sticks
Festive candy-stripe cookie sticks are a holiday favorite but can be enjoyed as a treat any time of year.
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.
As I love the visual guide, I took step-by-step photos.
As I love the visual guide, I took step-by-step photos.
 |
You will need: I cut out a rectangle in a plastic plate to use as a stencil. Preheat the oven 400 degrees. |
 |
Mix egg whites and sugar on medium until foamy. |
 |
Reduce speed to low. Add salt and flour; mix until just combined. Add butter, cream and vanilla, and continue to mix. |
 |
Take about 1 cup batter to another bowl and add red coloring. Transfer it to a pastry bag with a small round tip. |
 |
Put the stencil on a baking sheet lined with a silicone mat and spread about 1 tablespoon of plain batter inside the rectangle. Then remove the stencil and draw a diagonal stripes with red batter onto each rectangle. |
 |
Bake cookies about 6-8 minutes. You will know when it’s ready; the edges will turn golden. Keep a close eye on it, as it can burn quickly. |
 |
Loosen the edges with a spatula right away and flip them over. I found that if they are undercooked, they don’t loosen easily. |
 |
Roll the cookie sheets into a stick as fast as you can. Be very careful though, it’s hot! Immediately move on to the next one. |
Tried this recipe?Let us know how it was!