Sheep Cookies for Easter

If you or your children love cookies as much as I do, then you will certainly appreciate the idea of this recipe! Even though, cookies are not generally baked for Easter, being replaced with traditional Easter cakes, you can still try to make your festive table unique by cooking them. They are very delicious and easy to cook. Even if you are not a cooking pro, you won't face problems when baking them. However, the pleasure you will get when watching the happy faces of your loved ones will be unforgettable. These sheep-shaped cookies will definitely appeal to your family members and especially to kids! Hurry up to learn the recipe right away!

To bake 25-30 cookies, you will need the following ingredients.

For the Dough:

• Butter: 260 g
• Eggs: 2
• Powdered sugar: 150 g
• Vanillin: 1 g
• Cold water: 3 tbsp
• Flour: 380-400 g
• Salt: 1 pinch

For the Cream:

• Egg whites: 2
• Lemon acid: 0.5 tsp
• Powdered sugar: 1 cup

For Decoration:

• Milk chocolate: 50 g
• Thin stick biscuits: 50 pieces (as shown on the photos)
• Red sprinkles (for a mouth)
• Almond or peanut halves: 50 pieces (for the ears)

To knead the dough, cut cold butter in a bowl. Then gradually add flour, salt, powdered sugar, vanillin, eggs and cold water. Mix everything well and knead the dough then. Leave the readymade dough in a fridge for about one hour.

As soon as the dough cools down, roll it out well and make 25 round-shaped cookies of the same size (for the sheep bodies). The diameter of each cookie should be around 7 cm. Attach thin stick biscuits to the cookies (as shown on the photo). Then prepare 25 round-shaped cookies around 3 cm in diameter (for the heads).

Pre-heat the dough to 180C and bake the cookies for about 20-25 minutes. Make sure they don’t burn underneath.

While the cookies are in the oven, it’s high time to cook the cream. For this purpose, take a bowl and whip the egg whites with lemon acid to get the foam. Then gradually add sugar and place the bowl on the hot water bath. Keep whipping the cream until it expands around 2-3 times. Remove the bowl from the water bath and continue whipping the cream until the foam gets firm.

Take a pastry bag and apply the cream onto the large cookies first (see the photos to find out how they should look like). Then attach the smaller cookies to the larger ones using the creme.

Now, it’s high time to decorate the sheep cookies! This is the most entertaining and engaging part of the entire process, so, encourage, your kids to help you. Melt the milk chocolate and draw the eyes and the noses on the small cookies with it. The next step is attaching the halves of almonds or peanuts to the cookies. Use the cream to do that. Then use red sprinkles for the mouths. They can also be attached with the chocolate or the cream.

That’s it! Your Easter sheep cookies are now ready! Brew tea or coffee, invite guests and enjoy them! Bon appetit!