Firecracker cookies
Yield: 2 Dozen COOK
Ingredients:
- 12 oz Vanilla-flavored almond bark
- 2 Dozen purchased wafer roll -cookies such as Pepperidge -Farms Pirouette cookies
- 24 Pieces (2 inches each) red -string licorice ICING:
- 2 2/3 c Sifted confectioners sugar
- 2 Egg whites
Instructions:
Red and blue paste food -coloring 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@msn.com Source: Tasty Holiday Gifts
