Martha’s Stripe-Tease!- Candy-Stripe Cookie Sticks! -176 eggs, 134 1/2 cups of sugar, 126 3/4 sticks of Butter, and 162 3/4 cups of flour used so far- 81 recipes to go!

December 31, 2010

Martha's Candy-Stripe Cookie Sticks

André's Candy-Stripe Cookie Sticks

Martha really stuck it to me on this one. Candy-Stripe Cookie Sticks are by far the most difficult cookie in Martha’s book I’ve tackled so far.

Technically these cookies are tuilles. Tuilles are a French cookie that is paper thin consisting mostly of sugar and egg whites. These delicate cookies are baked paper-thin and are shaped once they emerge from the oven.

Why are they so difficult?

Here is the process for creating each batch of three. That’s right folks- THREE!

A rectangular stencil must first be created from a thin sheet of cardboard. The batter must be prepared and separated. One half of the batter is colored with red gel food coloring and placed in a pastry bag fitted with a small round tip. The other half is left as is.

Once the stencil and batter are prepared, the oven preheated and a cookie sheet covered with a silicone sheet then you can begin the tedious process of baking Martha’s cookie sticks.

Using an off-set spatula, a large dollop of the plain batter is scooped onto the stencil and spread as thin as possible. The stencil is then removed, cleaned and used again twice more to make three very thin rectangular layers of batter. Then each one is given red stripes by carefully piping parallel diagonal lines across each rectangle. These are then baked for six minutes until they just begin to turn golden brown. They are immediately and carefully lifted from the silicone mat with another off-set spatula and rolled around a chopstick and left to cool. You must work quickly as these cookies set as soon as they are removed from the oven.

Once you’ve baked your first three cookies, you then clean your utensils and start again until you’ve baked over two dozen.

I almost started crying at more than one point from the sheer tedium.

How do they taste?

They have the texture and flavor of fortune cookies without the benefit of a fortune inside.

Hmmmmmmm. Misfortune cookies?

They’d probably be pretty good with ice cream but it’s freakin’ twelve degrees outside during the Winter. Who wants ice cream?

Ah well. I came. I saw. I baked another pain-in-the-a** holiday cookie.

Et tu, Martha?


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