Cookie Skates

Name: Cookie Skates
Prep time: P0Y0M0DT1H5M0.000S
Cook time: P0Y0M0DT1H50M0.000S
Total time: P0Y0M0DT2H55M0.000S
Yield: 30 cookies
Ingredients: 1/2 roll (16.5 oz size) Pillsbury® refrigerated sugar cookies; 1/4 cup all-purpose flour; 1 container (1 lb) creamy white creamy ready-to-spread frosting; 30 small candy canes; Green decorating gel; Red candy sprinkles

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Level: Intermediate
Total: 2 hr 55 min

Prep: 1 hr 5 min
Cook: 1 hr 50 min

Yield: 30 cookies

Level: Intermediate
Total: 2 hr 55 min

Prep: 1 hr 5 min
Cook: 1 hr 50 min

Yield: 30 cookies

Ingredients

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1/2 roll (16.5 oz size) Pillsbury® refrigerated sugar cookies

1/4 cup all-purpose flour

1 container (1 lb) creamy white creamy ready-to-spread frosting

30 small candy canes

Green decorating gel

Red candy sprinkles

Directions

In large bowl, break up cookie dough. Stir or knead in flour until well blended. Shape dough into 10-inch log; wrap in plastic wrap. Freeze 30 minutes.
Heat oven to 350 degrees F. Remove dough from freezer. Flatten dough down center with handle of wooden spoon. To form boot shape, with fingers, flatten one side of log until about 3/4 inch thick. (See photo.) Cut log into 3/8-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Flatten slightly with fingers.
Bake 8 to 11 minutes or until edges are light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Spread frosting on cookies. Place small amount of frosting along bottom edge of each cookie; attach candy canes to form "skate blades," breaking off portion of tip of curved end, if necessary. With green gel, pipe laces and outline on skates. Use candy sprinkles to decorate skates.