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1
Preheat oven to 400.
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2
Put egg whites and sugar in a bowl, and mix with an electric mixer or egg beater until foamy.
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3
Slow speed, and add the flour and salt.
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4
Mix until it's just combined.
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5
Add the butter, cream, and vanilla and beat until combined.
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6
Put one cup of the batter in a small bowl.
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7
Into the one cup batter add red food colouring until the desired colour had been reached.
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8
Put this tinted batter in a pastry bag, fitted with a small plain round tip.
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9
Secure the end of the pastry bag with a rubber band and set it aside.
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10
Cut a stencil out off stiff cardboard with 3-by-6-inch rectangle in it.
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11
Line a baking sheet with parchment paper or a baking mat, and place the stencil down.
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12
Spoon heaping tablespoons of the batter into the stencil one at a time, spreading each out each spoonful with a spatula, until the shape is filled.
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13
Move the stencil over and make another rectangle in the same manner.
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14
Pipe diagonal stripes with the tinted batter onto each rectangle, in a manner similar to a candy cane.
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15
Bake until a pale gold, about 6-8 minutes.
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16
Immediately loosen the edged of the cookie with a spatula, and flip the cookie over, so that the stripes will be on the outside when rolled.
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17
Starting from one of the long sides, roll the cookie into a stick.
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18
Place with the seam side down on a clean work surface to let it cool.
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19
Repeat with the second cookie quickly.
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20
Continue, making two or three cookies at a time as you baking sheet allows.
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21
Store between layers of parchment or wax paper in an airtight container for up to one week, or freeze.
