Rollerblade Cookies
Yield
4 dozenPrep
30 minCook
30 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| 1 ¼ | cups |
honey
|
|
| 1 | cup |
brown sugar
|
*
|
| 1 | each |
egg yolks
|
*
|
| 5 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | cup |
milk
|
|
| 1 | each |
egg whites
beaten |
*
|
| 1 | tablespoon |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 296 | ml |
honey
|
|
| 237 | ml |
brown sugar
|
*
|
| 1 | each |
egg yolks
|
*
|
| 1.3 | l |
all-purpose flour
|
|
| 5 | ml |
ginger
ground |
|
| 5 | ml |
cinnamon
ground |
|
| 118 | ml |
milk
|
|
| 1 | each |
egg whites
beaten |
*
|
| 15 | ml |
water
cold |
|
Directions
Beat butter, honey, sugar and egg yolk in large bowl.
Combine flour, ginger and cinnamon in small bowl. Add alternately with milk to butter mixture; beat just until combined.
Cover; refrigerate 30 minutes.
Preheat oven to 375℉ (190℃). Grease cookie sheets.
Roll dough on lightly floured surface to ¼ inch thickness. Cut out cookies using 3½ inch boot cookie cutter.
Place cookies 2 inches apart on prepared cookie sheets.
Beat egg white ad water in small bowl until combined. Lightly brush bottom of each boot with egg white mixture.
Place 6 toasted oats on bottom of each boot to represent wheels.
Bake 8 to 10 minutes or until lightly browned. Cool 2 minutes on cookie sheet.
Remove to wire rack; cool completely.
