Bake up a batch of oh-so-sweet little lamb cookies this Easter to make a big impression on friends and family. Stacked and iced, these cookies make a clever dimensional treat for the Easter dessert table or as a favor and take home treat for your guests.
Make cookies. Prepare cookie dough following recipe. Roll out 1/16 in. thick, cut one flower and one circle “D” for each cookie. Bake and cool cookies.
Tint icing. Combine Ivory and Brown for cream shown. Combine Ivory and Lemon Yellow for ivory shown. Divide icing and tint I cup ivory, 1 cup cream, ½ cup pink and ½ cup brown.
Decorate cookies. Use spatula and cream icing to ice flower cookie for body. Use spatula and ivory icing to ice round cookie for head.
Position round cookie on flower cookie.
Prepare 4 decorating bags, 1 with a coupler. Place tip 10 in decorating bag with ivory icing and pipe elongated bead ears. Place tip 12 in decorating bag with cream icing and pipe tufts of icing on top of head.
Place tip 16 in decorating bag with coupler, fill with pink icing and pipe rosettes for flowers. Use same bag with tip 5 to pipe dot cheeks. Place tip 1 in decorating bag with brown icing and pipe string facial features.
Use same bag with tip 5 to pipe dot cheeks. Place tip 1 in decorating bag with brown icing and pipe string facial features.