Recipe courtesy of Sandra Lee
Recipe courtesy of Sandra Lee
Show:
Food Network Specials
Episode:
Sandra Lee's Semi-Homemade Holiday
White Chocolate Dipped Cookies with Peppermint Drizzle
Getting reviews...
- Level: Easy
- Total: 2 hr 10 min
- Prep: 10 min
- Inactive: 2 hr
- Yield: 40 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 108
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 4 mg
- Sodium
- 68 mg
- Level: Easy
- Total: 2 hr 10 min
- Prep: 10 min
- Inactive: 2 hr
- Yield: 40 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 108
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 4 mg
- Sodium
- 68 mg
Ingredients
Directions
- 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.
