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Lamb Butt Cookies

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Lamb Butt Cookies
  • Prep 45 min
  • Total 2 hr 15 min
  • Ingredients 6
  • Servings 32
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Cute and creative Lamb Butt Cookies are a perfect Easter treat!
Updated Sep 18, 2020

Ingredients

Steps

  • 1
    Heat oven to 350°F. In large bowl, mix cookie dough and flour with hands until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) 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 from the Pillsbury Kitchens

  • tip 1
    Use a very sharp, clean knife to cut the jelly beans and marshmallows. Or try cutting marshmallows with a small kitchen scissors.
  • tip 2
    Store cookies in covered container.

Nutrition Information

150 Calories, 5g Total Fat, 0g Protein, 24g Total Carbohydrate, 17g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
150
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
65mg
3%
Potassium
5mg
0%
Total Carbohydrate
24g
8%
Dietary Fiber
0g
0%
Sugars
17g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
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.
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