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Lamb Butt Cookies

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Lamb Butt Cookies
  • Prep Time 45 min
  • Total Time 2 hr 15 min
  • Servings 32
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Cute and creative Lamb Butt Cookies are a perfect Easter treat!

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)

Directions

  • 1 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.
  • 2 Remove plastic wrap. Cut dough into 32 slices. Place slices on ungreased cookie sheet.
  • 3 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.
  • 4 To make lamb butt, frost 1 cookie with frosting. Attach 2 jelly bean halves, cut sides down, to bottom of cookie for feet.
  • 5 Cut each large marshmallow in half widthwise, then in half crosswise, into 4 pieces.
  • 6 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.
Tips  

Use a very sharp, clean knife to cut the jelly beans and marshmallows. Or try cutting marshmallows with a small kitchen scissors.

Store cookies in covered container.

Nutrition Information 
No nutrition information available for this recipe
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