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 canesPREPARATION:
- Beat butter, honey, brown sugar and egg yolk in large bowl at medium speed of electric mixer until light and fluffy.
- 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.
- Preheat oven to 350°F. Grease cookie sheets.
- 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.
*If you don't have a boot-shaped cookie cutter, make a pattern using clean, lightweight cardboard or poster board. Using the photo as a guide, draw the pattern on the cardboard. Cut out the pattern piece and lightly spray one side with nonstick cooking spray. Place the pattern piece, sprayed side down, on the rolled-out dough; cut around it with a sharp knife. Reuse the pattern piece to make as many cutouts as needed.
- Bake 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely.
- Decorate cookies with colored icings and sprinkles to look like ice skates, attaching candy canes as skate blades.