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Lamb Butt Cookies

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  0 reviews
  • 45 min prep time
  • 2 hr 15 min total time
  • 6 ingredients
  • 32 servings
  • Pinterest
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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)

Steps

  • 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.
  • 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.

Expert 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
118.1
Calories from Fat
45
% Daily Value
Total Fat
2.4g
4%
Saturated Fat
0.4g
2%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
105.2mg
4%
Total Carbohydrate
22.6g
8%
Dietary Fiber
0.4g
2%
Sugars
11.7g
Protein
1.7g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
1.50%
2%
Iron
3.20%
3%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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