Back to Little Lamb Cookies
All Reviews for Little Lamb Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Little Lamb Cookies
Credit:
Tara Donne
Recipe Summary
prep: 1 hr 20 mins
total: 3 hrs 30 mins
Yield: Makes about 20
Ingredients
For the Cookies:
4 cups all-purpose flour, plus more for surface
1 teaspoon baking powder
Coarse salt
2 sticks unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
For Decorating the Cookies:
Royal Icing for Lamb Cookies, tinted pink (optional)
Fine sanding sugar, for sprinkling
Cook's Notes
Cookie dough can be refrigerated for up to 5 days or frozen for up to 1 month. Thaw before using.
Gallery
Little Lamb Cookies
Credit:
Tara Donne
Recipe Summary
prep: 1 hr 20 mins
total: 3 hrs 30 mins
Yield: Makes about 20
Gallery
Little Lamb Cookies
Credit:
Tara Donne
Little Lamb Cookies
Credit:
Tara Donne
Little Lamb Cookies
Recipe Summary
prep: 1 hr 20 mins
total: 3 hrs 30 mins
Yield: Makes about 20
Recipe Summary
prep: 1 hr 20 mins
total: 3 hrs 30 mins
Yield: Makes about 20
prep: 1 hr 20 mins
total: 3 hrs 30 mins
prep:
1 hr 20 mins
total:
3 hrs 30 mins
Yield: Makes about 20
Makes about 20
Ingredients
Ingredients
4 cups all-purpose flour, plus more for surface
1 teaspoon baking powder
Coarse salt
2 sticks unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
Royal Icing for Lamb Cookies, tinted pink (optional)
Fine sanding sugar, for sprinkling
Directions
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.
Cook's Notes
Cookie dough can be refrigerated for up to 5 days or frozen for up to 1 month. Thaw before using.
Cook’s Notes
Cookie dough can be refrigerated for up to 5 days or frozen for up to 1 month. Thaw before using.
Reviews (3)
Add Rating & Review
55 Ratings
5 star values:
20
4 star values:
18
3 star values:
6
2 star values:
9
1 star values:
2
Reviews (3)
Add Rating & Review
55 Ratings
5 star values:
20
4 star values:
18
3 star values:
6
2 star values:
9
1 star values:
2
Add Rating & Review
55 Ratings
5 star values:
20
4 star values:
18
3 star values:
6
2 star values:
9
1 star values:
2
55 Ratings
5 star values:
20
4 star values:
18
3 star values:
6
2 star values:
9
1 star values:
2
55 Ratings
5 star values:
20
4 star values:
18
3 star values:
6
2 star values:
9
1 star values:
2
- 5 star values:
- 20
- 4 star values:
- 18
- 3 star values:
- 6
- 2 star values:
- 9
- 1 star values:
- 2
Martha Stewart Member
Rating: Unrated
03/06/2014
Here's one of the website links for royal icing: http://www.marthastewart.com/948031/royal-icing
There are several variations if you search the MarthaStewart.com database.
The printer icon is a light grey image you can find underneath the recipe title, to the left of the picture of the lamb cookies.
Martha Stewart Member
Rating: Unrated
02/13/2014
Where's the recipe for the icing?
Martha Stewart Member
Rating: Unrated
03/27/2013
Where is the print function? In this age when we are all concerned about the environment, it is amazing that now when if I was to print the recipe it prints 15 pages. Luckily I checked before I printed. Bring back the old format it was easier to read now the whole recipe cannot be seen on the screen without scrolling.
Martha Stewart Member
Rating: Unrated
03/06/2014
Here's one of the website links for royal icing: http://www.marthastewart.com/948031/royal-icing
There are several variations if you search the MarthaStewart.com database.
The printer icon is a light grey image you can find underneath the recipe title, to the left of the picture of the lamb cookies.
Rating: Unrated
Rating: Unrated
02/13/2014
Where's the recipe for the icing?
Rating: Unrated
03/27/2013
Where is the print function? In this age when we are all concerned about the environment, it is amazing that now when if I was to print the recipe it prints 15 pages. Luckily I checked before I printed. Bring back the old format it was easier to read now the whole recipe cannot be seen on the screen without scrolling.
All Reviews for Little Lamb Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Little Lamb Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
