These Chick and Lamb Cookies, adorned with fondant decorations, epitomize simplicity in baking. With just a few basic tools and ingredients, you can effortlessly transform ordinary sugar cookies into adorable edible creations. Fondant's pliable nature makes it easy to work with, allowing you to craft intricate details with minimal effort. Despite their charming appearance, these cookies are perfect for bakers of all skill levels, making them a delightful treat for any occasion..
Instructions
For the Chick:
Roll out yellow fondant on a clean, lightly dusted surface.
Use the same round cookie cutter used for the cookies to cut out fondant circles.
Attach the fondant circles to the cooled cookies using a thin layer of buttercream or piping gel.
Use a polyblade or small knife to cut out and shape the fondant into a beak, wings, feet, and feathers.
Take bits of black fondant and roll them into tiny spheres for the eyes.
Attach the fondant pieces and eyes to the chick cookies using piping gel.
For the Lamb:
Roll out white fondant on a clean surface dusted with cornstarch or powdered sugar.
Use a texture mat to create a woolly pattern on the fondant for the lamb's body.
Use the same round cookie cutter used for the cookies to cut out textured fondant circles.
Attach the textured fondant circles to the cooled cookies using a thin layer of buttercream or piping gel.
Use the oval cookie cutter to cut out the lamb's face out of white fondant.
With a polyblade or small knife, cut off the bottom 1/3 of the oval to create the lower part of the face. Replace this area with black fondant.
Use black fondant to cut out small ear shapes and shape the lamb's legs and eyes.
Attach the fondant pieces to the lamb cookies using piping gel.
