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White Chocolate Dipped Cookies with Peppermint Drizzle
Recipe courtesy Sandra Lee
Show:  Food Network Specials
Episode:  Sandra Lee's Semi-Homemade Holiday
2 (14-ounce) boxes white fudge covered cookies
2 cups powdered sugar
1 tablespoon meringue powder
2 tablespoons red food coloring
1 teaspoon peppermint extract

Arrange cookies on wire baking rack that has been placed on top of a parchment lined baking sheet. Leave some space between cookies. Set aside.

In a medium bowl, sift together powdered sugar and meringue powder. Add red food coloring and peppermint extract. Stir until combined. Spoon or pour red icing into a zip-top bag. Press out air and close. Snip off a small corner of bag.

Drizzle icing back and forth over the tops of the cookies. Allow to dry for 1 to 2 hours or until icing has hardened.

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Smoked Salmon Cheese Mold
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Angel Cones
Sandra's Eggnog
Black Pepper Crusted Prime Rib

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 2 hours
Yield: 40 cookies

User Rating 3 Stars
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