Lamb Butt Cookies Recipe

Name: Lamb Butt Cookies
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 32 servings
Ingredients: 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies; 1/3 cup all-purpose flour; 1 container (12 oz) fluffy white whipped ready-to-spread frosting; 32 black jelly beans, cut in half lengthwise; 8 large marshmallows; 3 cups miniature marshmallows, cut in half crosswise (224 miniature marshmallows)

Ingredients

1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1/3 cup all-purpose flour
1 container (12 oz) fluffy white whipped ready-to-spread frosting
32 black jelly beans, cut in half lengthwise
8 large marshmallows
3 cups miniature marshmallows, cut in half crosswise (224 miniature marshmallows)

	PREP TIME 45m	COOK TIME 1h30m	TOTAL TIME 2h15m
YIELD 32 servings

Instructions

Heat oven to 350°F. In large bowl, mix cookie dough and flour with hands until well mixed. Reshape dough into 9x1 1/2-inch log. Wrap in plastic wrap; refrigerate 30 minutes.
Remove plastic wrap. Cut dough into 32 slices. Place slices on ungreased cookie sheet.
Bake 8 to 12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
To make lamb butt, frost 1 cookie with frosting. Attach 2 jelly bean halves, cut sides down, to bottom of cookie for feet.
Cut each large marshmallow in half widthwise, then in half crosswise, into 4 pieces.
Attach 1 large marshmallow piece, rounded side up, to center of cookie for tail.
Attach about 14 miniature marshmallow halves, cut sides down, to frosting on cookie. Repeat with remaining cookies.