Monday, June 28, 2010
Cookie Recipe #177 - Candy-Stripe Cookie Sticks
This pretty cookie takes some practice but even if you can't get them to roll correctly, just leave them flat and eat them anyway-the taste is the same.
Ingredients: 8 large egg whites, 2 cups granulated sugar, 2 cups all-purpose flour, pinch of coarse salt, 10 tablespoons (1 1/4 sticks)butter, melted and cooled, 1/4 cup plus 2 tablespoons heavy cream, 1 teaspoon pure vanilla extract, red food coloring.
Instructions: Melt butter and allow to cool. Preheat oven to 400 degrees. Put egg whites and sugar in large mixing bowl and beat until foamy. Add flour and salt; mix just until combined. Add cooled butter, cream, and vanilla; beat until combined.
Transfer 1 cup of the batter to a small bowl and stir in red food coloring until desired color is reached. In a pastry bag fitted with a small plain tip, transfer red-tinted batter; set aside.
On a baking sheet lined with parchment paper, spoon a heaping tablespoon of plain dough. Spread with a small offset spatula to form into a 3x6-inch rectangle. Repeat this 2 more times so 3 rectangles are on baking sheet. Pipe evenly spaced diagonal red stripes onto each rectangle. Bake until pale golden, 6-8 minutes.
Immediately loosen edges with a spatula, and flip cookie over. Starting with one long side, roll cookie into a thin cylinder. Quickly repeat with other 2 cookies. Place seam side down on clean work surface to cool.
Makes 2 1/2 - 3 dozen sticks. May be stored between layers of parchment paper in airtight containers at room temperature up to 1 week.
"Martha Stewart's Cookies", Clarkson Potter/Publishers, New York, NY, 2008.