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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Mix the flour, butter, sugar, vanilla extract, egg yolk, 3-4 tbsp cold water and a pinch of salt with the dough hook of a mixer. Knead with the hands until smooth. Wrap in plastic wrap and chill for 1 hour. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch thick. Cut out 12 large (4 1/3 inches long) and 6 small (3 1/8 inches long) lambs, re-rolling the dough as necessary. Bake for 15 minutes. Allow to cool on a wire rack. Beat the egg white, powdered sugar and lemon juice with the whisk of a mixer. Divide equally into 4 bowls. Color 1 bowl, pink, 1 bowl pale yellow and 1 bowl pale green. Leave the final bowl white. Spoon into 4 piping bags fitted with small, plain nozzles. Decorate the biscuits with the icing and allow to dry.