Mary had a little lamb cookie whose icing was as white as snow (or pink, if you prefer) thanks to a sprinkling of sanding sugar.
Little Lamb Cookies
Prep Time: 1 hour 20 minutes
Total Time: 3 hours 30 minutes
Yield: Makes about 20
4 cups all-purpose flour, plus more for surface
1 teaspoon baking powder
2 sticks unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
Fine sanding sugar, for sprinkling
Make the cookies: Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl.
Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time. Reduce speed to low. Add flour mixture, then vanilla. Refrigerate dough, wrapped in plastic wrap, for at least 1 hour.
Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a lightly floured surface. Cut out cookies using a 5-inch lamb cookie cutter (fancyflours.com), rerolling scraps once. Transfer to a baking sheet, and refrigerate until firm, about 30 minutes. Bake until edges just start to brown, 10 to 12 minutes. Transfer cookies to a wire rack, and let cool completely.
Decorate the cookies: Transfer icing to a pastry bag fitted with a small round tip. Pipe an outline of icing around the edges, then “flood” each cookie with more icing to cover. Sprinkle with sanding sugar. Let cookies dry completely before tying a pink or blue ribbon around each lamb’s neck if desired.
Thanks Martha for this recipe! We not only work with Martha Stewart on our craft series, we also feature popular recipes from EverydayFood & Martha Stewart herself. Enjoy.
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