Firecracker Cookies
CDKitchen https://www.cdkitchen.com
Serves/Makes: 24 | Ready In: < 30 minutes
Ingredients:
***COOKIES***
12 ounces vanilla-flavored almond bark
24 purchased wafer roll cookies (such as Pepperidge Farms pirouette cookies)
24 pieces (2 inch size) red string licorice
***ICING***
2 2/3 cups sifted confectioners' sugar
2 egg whites
red paste food coloring
blue paste food coloring
Directions:
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.
Recipe Location: https://www.cdkitchen.com/recipes/recs/566/Firecracker-Cookies82475.shtml
Recipe ID: 53259
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