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Luscious Lions


Luscious Lions

Luscious Lions

Yield

Makes 2 dozen cookies

Ingredients

1 package (18 ounces) refrigerated sugar cookie dough
1/4 cup all-purpose flour
2 tablespoons powdered sugar
Grated peel of 1 large orange
1/4 teaspoon yellow gel food coloring
1/4 teaspoon red gel food coloring
1/2 (18-ounce) package refrigerated sugar cookie dough*
2 tablespoons all-purpose flour
1 tablespoon powdered sugar
Grated peel of 1 lemon
1/4 teaspoon yellow gel food coloring
Mini candy-coated chocolate pieces
Prepared white icing and assorted decors
Prepared chocolate icing or melted chocolate

*Save remaining 1/2 package of dough for another use.

Preparation

  1. Generously grease 2 cookie sheets. For manes, remove 1 package dough from wrapper; place in large bowl. Let dough stand at room temperature about 15 minutes.
  2. Add 1/4 cup flour, 2 tablespoons powdered sugar, orange peel, 1/4 teaspoon yellow food coloring and red food coloring to dough; beat at medium speed of electric mixer until well blended and evenly colored. Shape into 24 large balls. Place 12 balls on each cookie sheet. Flatten balls into circles about 2-3/4 inches in diameter. Cut each circle with fluted 2-1/2-inch round cookie cutter. Remove and discard scraps. Refrigerate 30 minutes.
  3. Preheat oven to 350°F. Bake 12 to 14 minutes or until lightly browned. Remove from oven. Cool on cookie sheets 2 to 3 minutes. Remove to wire racks; cool completely.
  4. For faces, remove half package of dough from wrapper; place in medium bowl. Let dough stand at room temperature about 15 minutes.
  5. Add 2 tablespoons flour, 1 tablespoon powdered sugar, lemon peel and 1/4 teaspoon yellow food coloring to dough; beat with electric mixer at medium speed until well blended and evenly colored. Shape into 24 balls. Place on prepared cookie sheets. Flatten balls to slightly larger than 1-1/2 inches in diameter. Cut into circles using smooth 1-1/2-inch round cookie cutter. Remove dough scraps; shape into ears. Attach 2 ears to each face. Place 2 candy pieces in center of each ear and place 1 candy piece for nose.
  6. Bake 14 minutes or until lightly browned. Cool on cookie sheets 2 to 3 minutes. Remove to wire rack; cool completely.
  7. To assemble lions attach faces to manes with icing. Pipe white icing onto faces and press decors into icing for eyes. Pipe chocolate icing onto faces for whiskers.

Tip

Use the remaining half package of refrigerated sugar cookie dough to make lioness cookies! Simply follow the recipe and directions for making the lion faces, but after baking, do not attach them to manes.

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