Ingredients
4 c. all-purpose flour
1 tsp. baking powder
Coarse salt
2 stick unsalted butter
2 c. granulated sugar
2 large eggs
2 tsp. pure vanilla extract
Fine sanding sugar
Preparation
Step 1Make the cookies: Sift the flour, baking powder, and 1/2 teaspoon of salt into a large bowl.Step 2Beat the butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in the eggs, 1 at a time. Reduce the speed to low. Add the flour mixture, then the vanilla. Refrigerate the dough, wrapped in plastic wrap, for at least 1 hour.Step 3Preheat the oven to 325 degrees F. Roll out the dough to a scant 1/4-inch thickness on a lightly floured surface. Cut out the cookies using a 5-inch lamb cookie cutter, re-rolling the scraps once. Transfer the cookies to a baking sheet, and refrigerate until firm, about 30 minutes. Bake until the edges just start to brown, 10 to 12 minutes. Transfer the cookies to a wire rack, and let them cool completely.Step 4Decorate 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 the cookie with sanding sugar. Let the cookies dry completely before tying a pink or blue ribbon around each lamb’s neck, if desired.Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
