I only have eyes for ewe...

I wooly hope you like these cookies. (Sorry.)

I made these cookies for a baby shower last week...they're based on a really simple illustration from the invitation. (The invitation actually had two sheep and read "Holy Sheep! We're having twins!" Haha!)


You'd think someone with 500 cookie cutter would have a front-facing sheep cookie cutter. In all fairness, I have a SIDE-facing sheep cutter, but not front...and I was just sure I did. Of course, I realized that I didn't have one two days before the shower.

So, I started the process of dumping out cookies cutters and trying to see what could work for a sheep. My original thoughts were a cupcake or a seashell cookie cutter, but ended up going with a skull. ;)

I just lopped off the bottom of each cookie to make the legs shorter.

[Note: I think these cookies would be even cuter with a little green grass piped down by the legs...it would add a little color and texture. The invitation didn't have grass, so I left it off.]


To make lamb cookies, you'll need:

• cut-out cookies
• royal icing, divided and tinted with Americolor Super Black and Bright White
• disposable icing bags
• coupler and tips: #2, #1
• squeeze bottles
• toothpicks

Use a #2 tip to outline the different section of the sheep. 

Reserve some white icing for piping details later. Thin the icing with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup. You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin. Count of 2-3 is good. Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed. Pour into a squeeze bottle. Fill in the outlines with the thinned icing, using a toothpick to guide to the edges and to pop large air bubbles.


Pour into squeeze bottles and fill in the outlines.

Let the icing dry for an hour, then switch the tip on the white icing bag to a #1, and add the eyes and nose.

Let the cookies dry uncovered, 6-8 hours, or overnight.

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Alright. Let's hear your sheep puns in the comments. :)