Cookies To Share

Santa Caps


4 large egg whites

1 cup sugar

Red icing color (gel coloring)

1 cup white-chocolate chips

1 Tbs. vegetable shortening

White nonpareil sprinkles

  1. Make cookies at least a day before serving, since they must set overnight. Heat oven to 200°F. Line 2 large baking sheets with foil; set aside. In large metal bowl, whisk together egg whites and sugar. Place bowl over pan of gently simmering water, and whisk constantly until sugar dissolves and mixture is warm, about 5 minutes.
  2. Remove bowl from pan, and with mixer on high, beat in icing color. Continue beating until very stiff peaks form, about 8 minutes. Spoon mixture into large, resealable bag, and snip 1/2 inch off corner of bag. Pipe 1 1/2 inch mounds that bend to one side like Santa caps about 10 apart on prepared baking sheets. Bake 1 hour, switching sheets halfway through. Turn off oven, and let caps stand overnight.
  3. In small, shallow bowl, combine chips and vegetable shortening. Microwave on medium-low for 1 minute, stirring every 20 seconds. Continue microwaving in 15-second intervals until chips are melted. Place sprinkles in small, shallow bowl. Working with 1 cookie at a time, dip tip and base of cap into melted chocolate, gently shaking off excess. Dip chocolate-coated parts of cap in sprinkles. Return to baking sheets, and let stand until dry, about 30 minutes. Makes 8 dozen.

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