Candy-Stripe Cookie Sticks

Directions

1. 1
   Preheat oven to 400F.
2. 2
   Put egg whites and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until foamy.
3. 3
   Reduce speed to low.
4. 4
   Add flour and salt; mix until just combined.
5. 5
   Add butter, cream, and vanilla, and beat until combined.
6. 6
   Transfer 1 cup batter to a bowl (set remaining batter aside).
7. 7
   Stir in red coloring until desired color is reached.
8. 8
   Transfer tinted batter to a pastry bag fitted with a small plain round tip (such as Ateco #2).
9. 9
   Secure end of pastry bag with rubber band.
10. 10
    Set aside.
11. 11
    Put a 3 by 6-inch rectangle stencil on a baking sheet lined with a nonstick baking mat (such as Silpat).
12. 12
    Spoon a heaping tablespoon of plain batter into the rectangle, and spread with a small offset spatula.
13. 13
    Repeat with stencil and more batter.
14. 14
    Pipe evenly spaced diagonal tinted stripes onto each rectangle.
15. 15
    Bake until pale golden, 6 to 8 minutes.
16. 16
    Immediately loosen edges with a spatula, and flip cookie over.
17. 17
    Starting from one long side, roll cookie into a thin cylinder.
18. 18
    Place seam side down on a clean work surface; let cool until set.
19. 19
    Quickly repeat with second cookie.
20. 20
    Repeat process, tinting and baking two or three cookies at a time.
21. 21
    Cookies can be stored between layers of parchment in airtight containers at room temperature up to 1 week.
22. 22
    1.
23. 23
    Cut a 3 by 6-inch rectangle from card-board as a template.
24. 24
    Position template on baking sheet, and spoon on a tablespoon of batter.
25. 25
    Spread it to fill template with an offset spatula.
26. 26
    2.
27. 27
    Pipe evenly spaced diagonal stripes over batter.
28. 28
    Repeat a second time on same baking sheet.
29. 29
    3.
30. 30
    Bake flat, and roll cookies while theyre still warm, then set aside to cool.