LITTLE LAMBS COOKIE DOUGH RECIPES

Steps:

• Make the cookies: Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl.
• Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time. Reduce speed to low. Add flour mixture, then vanilla. Refrigerate dough, wrapped in plastic wrap, for at least 1 hour.
• Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a lightly floured surface. Cut out cookies using a 5-inch lamb cookie cutter, rerolling scraps once. Transfer to a baking sheet, and refrigerate until firm, about 30 minutes. Bake until edges just start to brown, 10 to 12 minutes. Transfer cookies to a wire rack, and let cool completely.
• Decorate the cookies: Transfer icing to a pastry bag fitted with a small round tip. Pipe an outline of icing around the edges, then "flood" each cookie with more icing to cover. Sprinkle with sanding sugar. Let cookies dry completely before tying a pink or blue ribbon around each lamb's neck if desired.

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.