December 05, 2009

Cookie Sticks - Striped cookie rolls to add to your holiday tray

Although I'm so busy with my full time job, the house, errands, the kids schedules and cleaning and laundry that I'd probably find it easy to put-off making most of the holiday goodies, I have a few baking responsibilities that keep me on track and keep me focused. One of those is the upcoming bake sale at school - which is a fundraiser for the Junior Class After Prom Party. It's one of my signature volunteer opportunities as it's a fundraiser I have a keen interest in since it's not sports related.

With the bake sale looming and my husbands coworkers asking about cookie trays, I'm trying to organize my baking schedule and find the time to make what I can before the event. One of the cookies that has been heavy on my mind these past few days are Cookie Sticks.

Eye-catching on a cookie tray and tasty too, it's a simple recipe that reminds me of the flavor of fortune cookies. When I first told my readers about it, I suggested you could also add a bit of peppermint flavoring to make them minty.

They are time consuming, so be sure you have a good 2-3 hour window 'free' to embark on these if you decide to make them.

Before you start this recipe take a large piece of cardboard or tape two pieces of heavy card stock together. Using an exacto knife cut a rectangle in the center 3 inches by 6 inches. This will be your 'stencil' for the cookies.

Candy Striped Cookie Sticks

8 large egg whites
2 c sugar
2 c flour
1/4 t salt
1 1/4 sticks butter, melted
6 T heavy cream
1 1/2 t vanilla

Preheat oven to 400 degree's while you place the egg whites and sugar in a mixing bowl. Mix on medium until foamy. Mix in flour and salt. Add melted butter, cream and vanilla. Mix. Place 3/4 c batter into each of two bowls. Tint one pink and one red. Transfer the tinted batter to decorator bags with a small round tip or if you don't have them, use a large ziplock baggy with a tiny corner cut off.

Lay the cardboard stencil on a silpat mat on a baking sheet or on parchment lined baking sheets. Using heaping tablespoon of dough, spread it in the stencil, smooth and lift the stencil to leave a rectangle cookie dough shape. Use the pink and red colored dough to pipe stripes on your cookie. Bake 6-8 minutes until the edges are pale golden brown.

Immediately loosen the edge of the cookie with a spatula and flip it over. Starting from one of the long sides, roll the cookie up into a cylinder shape - or a cookie stick or 'roll'. Let cool completely. (click on the photo below to make it larger and read the instructions as well as see the details).

These cookies set up fast after they come out of the oven so you must work quickly. I found it best to have three cookie sheets going at one time, as I would take one out of the oven I would have another cookie ready to go in, and one half way done cooking. This way I was removing a cookie and rolling it approximately every 3 minutes.

Makes about 25-30 cookies.Print Friendly and PDF