White Chocolate Dipped Cookies with Peppermint Drizzle
- 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.
Recipe courtesy of Sandra Lee