Chick and Lamb Cookies

Chick and Lamb Cookies

• sugar cookie dough
• 3″ round cookie cutter
• 2″ oval cookie cutter
• 2″ diamond cookie cutter
• yellow fondant
• orange fondant
• black fondant
• white fondant
• pastry wheel
• Whimsy Swirl Texture Sheet
• piping gel

Cut and bake cookies according to your recipe and allow to cool.

For chicks: Roll yellow fondant to a medium thickness. Using the 3″ cutter, cut circles and attach to cookies with piping gel. Using the diamond cutter, cut shape then take the pasty wheel and cut the shape in half. This will be the chicks wings. Attach the widest end of the triangle to the side of the cookie with piping gel. Use orange fondant to make the feet, beak, and comb then attach to cookie with piping gel and allow to set. Roll tiny balls of black fondant and attach just above the beak for the eyes.
For lamb: Roll white fondant to a medium thickness then lay Whimsy Swirl Texture Sheet on top of fondant. Slowly and with even pressure, roll over the texture sheet. Pull sheet off of fondant and using 3″ cutter, cut circles and attach to cookies with piping gel. Roll another piece of white fondant and use the oval cutter to cut lamb heads. Use pastry wheel or sharp knife to cut 3/4″ off the bottom of the head. Roll a piece of black fondant the same width as the white and use the oval cutter to cut the remaining piece of the head using pastry wheel or sharp knife. Attach pieces to cookie using piping gel. Roll tiny balls of black fondant and attach with piping gel for the eyes. Attach oval cookie to round cookie with piping gel. Using pastry wheel or sharp knife, cut ears about 1 1/2″ long; attach with piping gel. to make the legs, roll a piece of black fondant into a 3/8″ rope. Cut rope into 3/4″ pieces and attach to the bottom of the cookie with piping gel.

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