Peppermint Kisses
         
      
Description:
A Quick, Easy Cookie Recipe That Is Sure to Win the Popularity Prize at Your Cookie Swap--Fat Free!

Cooking Time:       Bake 10 minutes

Ingredients:
2       egg whites
1/4 tsp.       cream of tartar
1/4-1/2 tsp.       peppermint extract, to taste
2/3 cup       C&H Pure Cane Granulated Sugar
      red and green paste or gel food coloring (available where cake decorating supplies are sold)

Instructions:
Place egg whites, cream of tartar and peppermint extract in a deep mixing bowl. Beat on high setting until whites form soft peaks. Gradually add sugar, one tablespoon at a time, continuing to beat on the highest setting, until mixture is shiny and will hold a stiff peak.

Preheat oven to 300°F. Arrange both racks spaced in center of oven. You will be baking two sheets at a time. It is ok to stack this time! Line two large baking sheets with parchment paper or wax paper. Fit two 10-inch pastry bags with large round tips. We used tip # 1A. Fold edge of bag backward, like a cuff to keep the mouth wide. This will make “stripe painting” a snap! Using a small paint brush, paint several “stripes” of red food color inside one of the pastry bags. Be sure to start painting inside the tip and carry the stripes up to 2/3’s the height of the bag. Fill bag with half of mixture and immediately pipe “kisses” about ½-inch apart on the parchment or wax paper line baking sheet.

Repeat this process, using the remaining pastry bag, green food coloring and remaining egg white mixture. Place both baking sheets in oven at the same time and bake 10 minutes at 300°F. Turn oven off and allow baking sheets to remain in the oven with the door closed for an additional 30 to 40 minutes or until crisp, but not browned. Carefully remove “kisses” from baking sheets and store in an airtight container at room temperature.


Serving Size:       Yield: 5 dozen