LAMB SUGAR COOKIES RECIPES

Steps:

• Heat oven to 350°F. On lightly floured surface, roll dough to about 1/4-inch thickness. Cut with 4 1/2-inch lamb-shaped cookie cutter. Reroll dough once and cut additional cookies. On ungreased cookie sheet, place cutouts 2 inches apart. Refrigerate 15 minutes.
• Bake 8 to 10 minutes or until barely golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• Frost cookies with vanilla frosting. Attach marshmallow bits to cover body of each cookie. Attach 1 chocolate chip, point side up, for eye. Pipe black icing for nose and hooves. Pipe blue icing bow around neck. Let stand until set.

Steps:

• Place the soft butter in a medium sized mixing bowl. Add in the sugar and mix until smooth to the touch. Must not have a grainy feeling. Add in the eggs. One at time. Mix well. Then add the vanilla. Continue mixing. In another bowl, sift the flour, baking powder, and salt together. Add the dry mix to the wet mixture. Mix until thoroughly blended. Roll the dough into a ball, wrap it in cling wrap. Put in the refrigerator for about 6 hours or overnight. The dough must be firm to the touch. Preheat oven to 325 degrees. Take the cookie dough out of the refrigerator and set it out to soften up a bit. Put flour out on the cutting board, rub flour on the rolling pin, and (if needed) work some flour into the batter. Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies. Line the cookie sheet with parchment paper. Using a metal spatula move the cut cookies to the parchment lined cookie sheet. Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked. Take the cookies out of the oven. Put them on a wire rack to cool completely. Cooling time should be about 10 minutes.
• Combine all ingredients (except the food coloring) in a mixing bowl and mix on medium speed. If icing is not stiff enough add 1/4 C powder sugar. Mix well. Divide the icing into the two bowls. In one bowl add white icing to it. In a second bowl, add more white icing and 3 tablespoons of powdered sugar to thicken the icing. If the icing doesn't fall off the spoon its thick enough. Add several drops of black gel food coloring to the first bowl of icing. Stir well to mix the color. Spoon each color of icing into individual frosting bags with a 2 #2 tips and a star tip. Twist the open end of the bag to push the icing to the tip. Using one of the #2 tips outline the head and legs of the sheep and fill in. Using the icing in the star tip, pipe on the wool for the sheep. Once the head is dry for the sheep, add a black dot for the eye and nose. Let sit for a few hours to let the icing dry completely.