Firecracker Cookies

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.