Easter Lamb Cookies

1. 1

   Using an electric hand mixer, beat the butter, sugar, marzipan and a pinch of salt in a bowl until smooth. Add the flour, egg and 3-4 tbsp cold water, kneading with the hands until smooth. Cover and chill for 30 mins.

2. 2

   Preheat the oven to 350u00b0F. Line 2 baking pans with parchment paper. On a lightly floured work surface, roll out the dough to 1/8 inch thick. Cut out 12 large lambs using a cookie cutter, rerolling the dough as necessary. Place on the baking sheets and bake for 12-15 mins, until golden brown. Allow to cool.

3. 3

   To make the icing, use an electric hand mixer to beat the egg white, powdered sugar and milk until a smooth. Divide equally into 4 bowls. Color 1 bowl blue, 1 bowl green and 1 bowl pink, leaving the final bowl white. Spoon into 4 piping bags fitted with piping tips of varying sizes and shapes and decorate the cookies. Sprinkle some lambs with grated chocolate. Allow to dry.

* Per serving · 4 servings · Values may vary.

No additional tips available.