John Myers
Ingredients for 1 servings:
- 500 g butter
- 650 g flour
- 250 g powdered sugar
- 1 packet of vanilla sugar
- 1 lemon(s), juice
- 3 tbsp baking cocoa
- Flour for the work surface
- 50 g powdered sugar
- some water
- some sugar eyes
Instructions
Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 15 minutes
for children and as a highlight at Christmas coffee
Put all the dough ingredients, except for the cocoa powder, into a bowl and knead. Halve the dough and color one half with the cocoa powder. Chill both doughs for 2-3 hours. Roll out the doughs on a floured surface. Use a flower cutter to cut out white and brown cookies and place them on a baking sheet lined with baking paper. These will form the basic shape of the sheep. For the dark sheep, make the face and legs from the light dough, and for the light sheep, make the face and legs from the brown dough. To do this, cut out more flowers with the cutter. Flatten one flower from each of the cut-out shapes slightly and place it in the middle of the basic shapes to form a face. Cut another flower in half and place it on the face for ears. Depending on the size of the basic shape, trim the ears if necessary so that they do not protrude. Form the remaining dough into small balls in your hand and place them at the bottom of the basic shape to serve as feet. Bake the cookies in a preheated oven at 200°C (top/bottom heat) for about 15 minutes, until they reach the desired color. Once the cookies have cooled, attach the sugar eyes with a little sugar glue. To do this, simply mix some powdered sugar with water.
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