Sheep cookies for Easter

Ingredients for 1 servings:

• 300 g flour
• 200 g butter, soft
• 100 g powdered sugar
• 1 egg(s)
• 1 pinch of salt
• 50 g butter
• 25 g sugar
• 40 g honey
• 1 tbsp cream
• 1 tbsp, heaped cream pudding powder
• 150 g almond(s), sliced
• 1 tube(s) sugar writing
• some sugar pearls

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours

Makes about 60 – 70 sheep.

For the dough, beat the softened butter with a mixer until fluffy. Add the egg and icing sugar and continue beating on high speed. Sift in the flour and salt. Mix well on the lowest speed. Shape the dough into a ball and place it in the refrigerator, wrapped in cling film, for about 1 hour. For the topping, melt the butter, sugar, and honey in a saucepan over low heat. Add the cream and quickly stir in the custard powder with a whisk. Bring to a boil briefly, remove from the heat, carefully stir in the flaked almonds, and set aside. Roll out the dough, cut out cookies, and place them on a baking sheet lined with baking paper, leaving some space between them. Bake the cookies for about 6-8 minutes at 160 degrees Celsius (convection oven). Remove the baking sheet from the oven and cover the bellies of the sheep with 1 heaped teaspoon of the topping. Bake the cookies for another 6-7 minutes. If you like, pipe two dots of the icing at the sheep’s eye level and place a white sugar pearl in the dot.