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.
Candy-Stripe Cookie Sticks
Servings 30 cookies 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.
As I love the visual guide, I took step-by-step photos.
As I love the visual guide, I took step-by-step photos.
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You will need: I cut out a rectangle in a plastic plate to use as a stencil. Preheat the oven 400 degrees. |
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Mix egg whites and sugar on medium until foamy. |
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Reduce speed to low. Add salt and flour; mix until just combined. Add butter, cream and vanilla, and continue to mix. |
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Take about 1 cup batter to another bowl and add red coloring. Transfer it to a pastry bag with a small round tip. |
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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. |
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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. |
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Loosen the edges with a spatula right away and flip them over. I found that if they are undercooked, they don’t loosen easily. |
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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. |