From Joann

Peppermint Yum Yum!

INGREIDENTS

Cookie pan
Parchment paper
Decorating Tip 32 or Decorating Tip 4B
Disposable decorating bags
Red Red icing color
Light Cocoa Candy Melts Candy
Peppermint crunch sprinkles
Meringue cookies recipe
Peppermint extract

DIRECTIONS

1. Prepare recipe. Follow recipe to make meringue, using peppermint extract as flavoring. Once the meringue reaches stiff peaks, remove about 1/2 cup of meringue and tint with red red icing color.

2.Prepare decorating bags. Fill a decorating bag with red meringue and cut a small hole in the tip. Fill a decorating bag with white meringue and cut a small hole in the tip. Prepare another decorating bag with tip 32 (or tip 2B), stripe the bag with three lines of red meringue, then carefully fill the bag with the white meringue.

3.Pipe and bake cookies. On a cookie pan lined with parchment, pipe tip 32 spirals of meringue about 3″ diameter. Bake according to recipe directions, and allow the meringues to sit in the oven undisturbed for an hour or overnight.

4.Decorate cookies. Once the meringue cookies are dry, melt the Candy Melts candy in a bowl and dip the bottoms of the meringues, then coat the bottoms with the peppermint crunch sprinkles while the candy is still wet. Let set. It does help to flatten the marshmallows slightly before frosting if they seem too puffy.

Find this recipe and more holiday treats at joann.com