Little Lamb Sugar Cookies Food

LITTLE LAMB COOKIES

Steps:

• 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, 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.

LITTLE LAMB CUPCAKE

Steps:

• Frost cupcake. Place the large marshmallow in the center. Lightly frost the back of the candy eyes and press them onto the marshmallow. Frost the back of the jujube candy and put below the eyes for a nose. Frost the short piece of licorice lightly and press underneath the nose to make the mouth. Press mini-marshmallow halves all around the cupcake and the face to make the lambs coat. Frost the tips of the pink jelly beans and stick on top of the lamb's head to make ears. Stick the purple jelly beans in the front and back of the cupcake for feet. Curl the long piece of licorice and press into frosting to make the lamb's tail.
• Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans with nonstick cooking spray.) Put tins on a baking sheet. Set aside.
• Process the sugar and butter in a food processor until very creamy, scraping the sides down as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, 2/3 cup water, and vanilla and process to blend.
• Whisk the all-purpose and cake flour, baking powder and salt in a medium bowl. Add the flour mixture, in 3 batches to the butter mixture and pulse, scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
• Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin until cool enough to handle. Transfer to a rack and cool completely before frosting.
• Whisk the milk and vanilla extract together in a small bowl.
• Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Use right away.