White Chocolate Dipped Cookies with Peppermint Drizzle

• 2 (14-ounce) boxes white fudge covered cookies
• 2 cups powdered sugar
• 1 tablespoon meringue powder
• 2 tablespoons red food coloring
• 1 teaspoon peppermint extract

1. Arrange cookies on wire baking rack that has been placed on top of a parchment lined baking sheet.
2. Leave some space between cookies.
3. Set aside.
4. In a medium bowl, sift together powdered sugar and meringue powder.
5. Add red food coloring and peppermint extract.
6. Stir until combined.
7. Spoon or pour red icing into a zip-top bag.
8. Press out air and close.
9. Snip off a small corner of bag.
10. Drizzle icing back and forth over the tops of the cookies.
11. Allow to dry for 1 to 2 hours or until icing has hardened.

covered cookies, powdered sugar, meringue powder, red food coloring, peppermint

Taken from www.foodnetwork.com/recipes/sandra-lee/white-chocolate-dipped-cookies-with-peppermint-drizzle-recipe.html (may not work)