Ingredients Jump to Instructions ↓

  1. 2 (14-ounce) boxes white fudge covered cookies

  2. 2 cups powdered sugar

  3. 1 tablespoon meringue powder

  4. 2 tablespoons red food coloring

  5. 1 teaspoon peppermint extract

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Drizzle icing back and forth over the tops of the cookies. Allow to dry for 1 to 2 hours or until icing has hardened.


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