Shepherd's Lambs

Shepherd's Lambs
15
1 Review
Kids love to help roll the dough into small balls for these cookies.
1:00
Prep Time
2:15
Total Time
12 cookies

Ingredients

3/4 cup
Land O Lakes® Butter, softened
2/3 cup
sugar
1
large Land O Lakes® Egg
1 teaspoon
vanilla
1/4 teaspoon
almond extract
2 cups
all-purpose flour
1 teaspoon
baking powder
1/4 teaspoon
salt
1/4 to 1/2 teaspoon
dark brown paste food color

Directions

  1. Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, vanilla and almond flavoring; continue beating until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed.
  2. Remove 1/3 cup dough. Place in bowl; stir in food color. Cover; refrigerate at least 1 hour until firm.
  3. Heat oven to 325°F.
  4. Shape plain dough into varying size (1/8- to 1/2-inch) small balls. Place balls onto ungreased cookie sheet in 2 1/2x1 1/2-inch oval, leaving space for head and feet. Shape brown dough into 2 small balls for each foot; press into oval shape. Shape brown dough into 1/2-inch ball for head; press into oval shape. Place tiny ball of plain dough on head for eye. Shape plain dough into small ball; place on oval for tail. Bake 12-16 minutes or until edges are lightly browned.

Recipe Tips

Nutrition Facts (1 cookie)

Calories
230
Cholesterol
50mg
Carbohydrates
27g
Protein
3g
Fat
12g
Sodium
210mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

This is a tried and true recipe. I have made these little lambs for the past 2 Easter Sundays. They are a family favorite and look great on the dessert table. My daugter-in-law asked me to make them for Christmas. Using the same concept, I made the recipe into Christmas wreaths.

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