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Ice Skates


Ice Skates

Ice Skates

Yield

Makes about 4 dozen cookies

Ingredients

1/2 cup (1 stick) butter, softened
1-1/4 cups honey
1 cup packed light brown sugar
1 egg, separated
5-1/2 cups self-rising flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 cup milk
Prepared colored icings, sprinkles and small candy canes

Preparation

  1. Beat butter, honey, brown sugar and egg yolk in large bowl at medium speed of electric mixer until light and fluffy.
  2. Combine flour, ginger and cinnamon in small bowl. Add alternately with milk to butter mixture; beat just until combined. Wrap in plastic wrap; refrigerate 30 minutes.
  3. Preheat oven to 350°F. Grease cookie sheets.
  4. Roll dough on lightly floured surface to 1/4-inch thickness. Cut dough using 3-1/2-inch boot-shaped cookie cutter.* Place cutouts 2 inches apart on prepared cookie sheets.
  5. Bake 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely.
  6. Decorate cookies with colored icings and sprinkles to look like ice skates, attaching candy canes as skate blades.

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