Easter Lamb Cookies

Directions

1. 1
   Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Mix flour, sugar, vanilla extract and a pinch of salt. Add butter, egg yolk and 2 tbsp cold water and knead with the dough hook of a mixer, then with your hands, into a smooth dough. Cover and chill for 30 mins. Roll out dough to 1/4 inch thick then punch out 14 lambs with a lamb-shaped cookie cutter. Bake for 12-15 mins until golden. Remove from oven and let cool.
2. 2
   Beat egg white, lemon juice and powdered sugar until thick and creamy. Transfer to a piping bag fitted with a small, plain tip and pipe 'wool' over 13 lambs, leaving their faces clear and reserving a little icing to make the faces.
3. 3
   Melt chocolate in a heatproof bowl set over a pot of simmering water. Allow to cool for 10 mins, then transfer to a piping bag fitted with a small, plain tip. Pipe most of chocolate over remaining lamb. Use remaining icing and chocolate to draw eyes, noses and mouths on lambs. Allow to dry. Dust white lambs with powdered sugar.