Lemon Lamb Cookies
Charming sheep-shaped cookies coated in lemon-flavored frosting and dusted with granulated sugar for a wool-like texture, balancing delightful looks with great taste.
Ingredients
Lemon-flavored cookie dough (see recipe on page 357)
to taste
Royal icing (double batch) (see recipe on page 361)
to taste
Lemon extract
1/4 tsp
Coarse white sugar (for sprinkling on the icing)
to taste
Instructions
1
Make and Bake the Cookies
Prepare and roll out the dough as directed on page 357. Cut the cookies with a lamb-shaped cutter measuring 4 1/2 inches long and 2 3/4 inches wide at the widest point. Bake and cool as directed.
2
Apply the Base Icing
Prepare a double batch of royal icing as directed on page 361. Stir in the lemon extract. Transfer half of the icing to a separate bowl, cover with plastic wrap, and set aside (for piping later). To the remaining icing, add warm water drop by drop until it drips off a spoon without leaving a trail and is slightly thicker than corn syrup. Dip a #6 round paintbrush into the icing and gently dab it onto the surface of each lamb cookie, letting the icing flow naturally. Work in sections, leaving the nose uncovered. Immediately sprinkle coarse white sugar all over each cookie and shake off any excess. Place on a baking sheet and let dry for at least 2 hours.
3
Pipe the Decorative Details
To the reserved icing, add warm water drop by drop until it can be smoothly piped in a steady line and a spoon dipped into it forms no peak. Fit a piping bag with a coupler and a #1 piping tip, then fill with the icing. Carefully pipe an outline along the edge of the icing on each lamb cookie, then pipe a fine pattern inside the outline to represent the wool. Repeat with the remaining lambs. Let the icing dry completely for about 12 hours.
4
Storage
Store in an airtight container at room temperature for up to 1 week.
