Can't sleep? Well, you definitely won't have trouble catching some zzz's after counting these little cuties!
I first saw these little lamb cookies on Martha Stewart and immediately pinned them to my Easter Pinterest board. They are super simple to make and decorate in no time whatsoever. I don't know any kid, or kid at heart, who wouldn't love to see these cookies in their basket. And how cute would they be for a baby shower?
Instructions:
1) Using a lamb-shaped cutter, prepare and bake cookies using recipe below. Cool completely.
2) Prepare 1/2 recipe of Royal Icing flooding consistency.
3) Apply icing to cookie, except for head section.
4) Immediately sprinkle white non-pareils or sanding sugar over wet icing, shaking off excess.
5) Allow icing to dry completely, at least 24 hours.
6) Tie a thin ribbon around lamb's neck.
Basic Vanilla Sugar Cookie
1 cup butter, at room temperature
1 cup granulated sugar
1 egg
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1 tsp salt
Preheat oven to 350 degrees.
In a standing mixer with the
paddle attachment, beat butter and sugar until light and fluffy. Add
egg and vanilla extract and combine until egg is completely
incorporated. Add flour, baking powder and salt and mix until no trace
of dry ingredients remain.
Roll out dough on a lightly floured surface to about 1/4" thickness and cut out shapes using cookie cutters.
Bake for about 18 minutes or until golden brown.
Royal Icing
4 cups powdered sugar
1/4 cup meringue powder
about 1/2 cup water
Mix powdered sugar and meringue
powder in mixer until well combined. Slowly add water (start with 1/4 cup at first) and mix until you
get the consistency you want*.
For outlining: consistency should be like glue paste
For flooding: add enough water so that the consistency is pretty runny, like maple syrup
* Note: Royal Icing is extremely forgiving. If you find you've
added too much water and the icing is too runny, just add more powdered
sugar. Vice versa if your icing is too thick.
0 comments:
Post a Comment