Cookie Skates Recipes

SKATEBOARD CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease bottom only of 13x9-inch pan. Generously grease bottom only of 1 (9-inch) round pan. Place paper baking cup in each of 12 regular-size muffin cups.
• Make each cake mix separately as directed on box using water, oil and eggs. Pour one prepared batter into the 13x9-inch pan. Pour half of the second prepared batter into the round pan. Divide remaining batter evenly among 12 muffin cups. Bake each as directed on box. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Use cakes for skateboard; wrap and store cupcakes for future use.
• Cut the round cake in half vertically so you have two half circles. Place 13x9-inch cake on large cake platter or cake board. Frost short ends of cake. Place round cake halves on each short side of the 13x9-inch cake to make a skateboard shape. Use 1 cup of frosting to thinly coat entire cake to seal in crumbs. Refrigerate cake 30 minutes to set frosting.
• In medium bowl, mix 2 cups remaining frosting with neon green food color until desired color. Frost entire cake with the green frosting. In small bowl, mix the remaining frosting with blue food color until desired color. Make stripes with blue frosting. Cut shapes from fruit roll candy to resemble flame as shown in photo. Trim doughnut bottoms to sit flush to cake. Place doughnuts on top of skateboard to form wheels. Slide pretzel rod between doughnuts.

ICE-SKATE COOKIES

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Dust a work surface with a light coating of flour and roll out the dough to a thickness of about 1/4 inch. Use an ice-skate cookie cutter to cut out cookies. Use an offset spatula to carefully transfer cookies to the prepared baking sheet, leaving about 1 inch of space between each cookie.
• Bake until the cookies are golden brown round the edges, about 10 minutes. Let cool for a few minutes on the cookie sheet to firm up, then transfer to a cooling rack to cool completely.
• Meanwhile, fill a piping bag with a #4 tip with the white icing, a piping bag with a #2 tip with the black icing, a piping bag with a #2 with the gray icing, and a piping bag with a #1 tip with the blue icing.
• Start with the white royal icing bag; this icing will double as your outline and flooding icing. On a cooled cookie, outline where the tongue of the ice skate will be, bringing the line down to the top of the tip of the shoe. Fill it in and even out the shape using a toothpick. Repeat with the remaining cookies.
• Next use the black royal icing bag; this will also double as your outline and flooding icing. Pipe a thin sole on a skate and then pipe a heel; flood and use a toothpick to make everything even. Repeat with the remaining cookies.
• Use the gray icing to outline the blade of a skate. Use a toothpick to get the sharper points and straight lines. Repeat with the remaining cookies.
• Outline the rest of the skate boot with the white royal icing and flood the outline. Use your toothpick to smooth out the icing and eliminate any air bubbles. Repeat with the remaining cookies.
• Immediately use your gray icing to pipe 6 evenly spaced lace holes on a cookie. Starting at the cookie edge, use the blue icing to make lace strands: Above the 6 lace holes, make two sets of two laces that connect evenly with the previous lace holes. (They will make a > sign). Repeat with the remaining cookies. Let cookies dry for about 15 minutes.
• Mix the pearl dust with enough grain alcohol to make a thin paste. Use a paintbrush to paint the paste onto the blade of a skate. Use the same pearl dust on a dry paintbrush to highlight the boot of the cookie by lightly brushing it with pearl dust. Repeat on the remaining cookies. Allow cookies to dry for about an hour before serving.

ICE SKATE BROWNIES

Steps:

• In a small saucepan, combine the butter and half of the white chocolate. Cook and stir over low heat until melted and smooth., In a large bowl, beat sugar and eggs until light and lemon-colored. Beat in the melted white chocolate, vanilla and salt. Stir in flour. Fold in 1-1/2 cups of chocolate chips and reserved chopped white chocolate., Spoon batter into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., Trace an ice skate pattern onto tracing paper with pencil and cut out. Trace around pattern onto cardboard and cut out for template., Using the template and a sharp knife, cut out 34 skates from brownies, flipping the template over as desired to cut some skates in reverse. Place on a waxed paper-lined baking sheet and freeze for 15-20 minutes or until set., Meanwhile, in a microwave-safe bowl, combine vanilla chips and 1/4 cup of shortening. Microwave at 70% power for 1 minute. Microwave in 10-to-20 second intervals until chips are melted; stir until smooth., Dip each brownie into melted vanilla chip mixture. Place on a waxed paper-lined baking sheet. Let stand until set., In a microwave-safe bowl, combine remaining chocolate chips and shortening. Microwave, uncovered, on high for 1-2 minutes or until melted; stir until smooth. Spread melted chocolate over the heel of each skate., For skate blades, use knife to trim the curved end of each candy cane. Referring to photo above for position, use remaining white chip mixture to attach a candy cane to bottom of each skate., Referring to the photo for position, use red gel to pipe laces on skates. Use blue gel to pipe a snowflake on each.

BAKED SKATE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Finely grate the zest from 1/2 of the lemon. Cut lemon in half, remove seeds, and juice it into a small bowl. Mix bread crumbs with melted butter in another small bowl.
• Rinse skate wings and pat dry. Cut into 4 pieces and place in the prepared baking dish. Season with salt and pepper, sprinkle with lemon zest, and pour lemon juice over top. Sprinkle with dill and then bread crumb mixture.
• Bake in the preheated oven for 15 minutes. Continue to bake, checking in short increments, until fish is uniformly white throughout and can be easily lifted from the skeleton, up to 5 more minutes; do not overcook.
• Carefully move to a serving platter and garnish with lemon slices and dill sprigs.

HOLIDAY SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Shape into three 10-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-15 minutes or until edges are lightly browned. Remove to wire racks., In a large bowl, combine the confectioners' sugar, butter, milk and food coloring until smooth; transfer to a resealable plastic bag; drizzle over cookies in the shape of a Christmas tree. Place one Red Hot at the top of each tree.