COOKIES:
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
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
Yields
2 Dozen
