Recipe by Janet Taylor McCracken
Start to Finish: 2 hours, 20 minutes
Servings: Makes 1 Cup
2 cups confectioners’ sugar, sifted
1 large pasteurized egg white (about 2 tbsp.)
About 3/4 tsp. pure extract (such as lemon, peppermint, almond, or vanilla)
In a large bowl, stir the sugar and egg white, adding water by the 1/4 teaspoonful until a thick paste forms. (It will thin once the extract and coloring are added.) Divide among 3 bowls. Mix about 1/4 tsp. extract and a few drops of food coloring into each bowl. Spoon the icing into small resealable plastic freezer bags and press the mixture into 1 corner. Cut a small piece off the corner. (The larger the hole, the wider the sprinkles will be.) Pipe long stripes onto a sheet of parchment paper. Let dry for at least 2 hours or overnight. Cut into sprinkles.