Easter Lamb Cookies – a delicious recipe with flour, cold butter, sugar, vanilla, egg, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix the flour, butter, sugar, vanilla extract, egg yolk, 3-4 tbsp cold water and a pinch of salt with the dough hook of a mixer. Knead with the hands until smooth. Wrap in plastic wrap and chill for 1 hour.
2
Preheat the oven to 350u00b0F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch thick. Cut out 12 large (4 1/3 inches long) and 6 small (3 1/8 inches long) lambs, re-rolling the dough as necessary. Bake for 15 minutes. Allow to cool on a wire rack.
3
Beat the egg white, powdered sugar and lemon juice with the whisk of a mixer. Divide equally into 4 bowls. Color 1 bowl, pink, 1 bowl pale yellow and 1 bowl pale green. Leave the final bowl white. Spoon into 4 piping bags fitted with small, plain nozzles. Decorate the biscuits with the icing and allow to dry.
674
kcal
Calories
33
g
Fat
89
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/4 cups all purpose flour, 1/3 lb cold butter, diced, 1/2 cup super fine sugar, 1 tsp vanilla extract, and more.
Yes, Easter Lamb Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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