Lamb Sugar Cookies Recipe

Name: Lamb Sugar Cookies
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: 12 servings
Ingredients: 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies; 1 cup vanilla creamy ready-to-spread frosting (from 1-lb container); 1 3/4 cups marshmallow bits; 12 miniature semisweet chocolate chips; 1 pouch (7 oz) black cookie icing; 1 pouch (7 oz) blue cookie icing

Ingredients

1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1 cup vanilla creamy ready-to-spread frosting (from 1-lb container)
1 3/4 cups marshmallow bits
12 miniature semisweet chocolate chips
1 pouch (7 oz) black cookie icing
1 pouch (7 oz) blue cookie icing

PREP TIME 40m	COOK TIME 55m	TOTAL TIME 1h35m
YIELD 12 servings

Instructions

Heat oven to 350°F. On lightly floured surface, roll dough to about 1/4-inch thickness.
Cut with 4 1/2-inch lamb-shaped cookie cutter. Reroll dough once and cut additional cookies.
On ungreased cookie sheet, place cutouts 2 inches apart. Refrigerate 15 minutes.
Bake 8 to 10 minutes or until barely golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Frost cookies with vanilla frosting. Attach marshmallow bits to cover body of each cookie. Attach 1 chocolate chip, point side up, for eye.
Pipe black icing for nose and hooves. Pipe blue icing bow around neck. Let stand until set.