Press cut sides of 24 marshmallow halves, 1 at a time, into sugar. Gently press marshmallow halves, sugar sides up, into frosting on cookies for the lambs' ears and noses as shown in photo. Decorate cookies with remaining marshmallow halves, cut sides down, as shown in photo.
Spoon chocolate into small resealable plastic bag. Cut small piece from one bottom corner of bag; use to pipe chocolate onto cookies for the mouths and eyes.
Refrigerate 15 min. or until chocolate is firm.
Light-Chocolate Little Lamb Sugar Cookies
Increase chocolate to 2 oz.; melt as directed on package. Mix 1-1/2 tsp. melted chocolate with frosting; spread onto cookies. Top with sugared and plain marshmallows as directed. Spoon remaining melted chocolate into small resealable plastic bag as directed. Cut small piece from one bottom corner of bag; use to pipe some of the chocolate onto cookies for the mouths and eyes. Pipe remaining chocolate in spirals over the plain marshmallow halves for the lambs' wool.
Double-Chocolate Little Lamb Sugar Cookies
Prepare as directed, using ready-to-spread chocolate frosting and 1/2 oz. melted BAKER'S White Chocolate for the mouths and eyes. Melt 1 oz. BAKER'S Semi-Sweet Chocolate; spoon into small resealable plastic bag. Cut small piece from one bottom corner of bag; use to pipe chocolate in spirals over the plain marshmallow halves for the lambs' wool.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 32g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.