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Woolly Butter Lamb

This deliciously rich butter lamb is a cute and visual way to celebrate an Easter or spring meal. My Polish family makes a butter lamb every Easter. It's a special part of our Easter basket, which is blessed at church on Holy Saturday. —Marya LaRoche Cheshire, Massachusetts

8 ServingsPrep: 2 hours

Ingredients

2 sticks cold butter (1/2 pound)
1 tablespoon butter, softened
1/8 teaspoon ground cinnamon
2 whole cloves
Fresh parsley sprigs and edible pansies, optional

Directions

Cut a third from the end of one stick of butter. Place larger piece
on a serving dish for lamb's body. Spread some of the softened
butter on cut side of smaller piece; position vertically on left
side of larger piece for neck and head. Trim edges.
Cut a 1/4-in. slice from the second stick of butter; cut diagonally
in half. Spread softened butter on cut edge of one triangle; secure
to front of head/neck piece for nose. Set remaining triangle aside.
Cut a diagonal slice from each end of the second butter stick. Spread
softened butter on cut long sides; secure to back of head for ears.
Cut remaining butter and reserved triangle to fit into a garlic
press. Squeeze butter through press in batches. Use toothpicks to
curl pieces. Beginning at the top and working down, place curls on
body. (If butter softens while assembling, place in refrigerator for
10 minutes or until firm.)
Insert cloves for eyes; add two dots of cinnamon on nose for

2 of 2

Woolly Butter Lamb (continued)

Directions (continued)

nostrils. Refrigerate until serving. Garnish plate with parsley and
pansies if desired. Yield: 1 butter lamb.

Nutrition Facts: 1 serving (2 tablespoons) equals 216 calories, 24 g fat (15 g saturated fat), 66 mg cholesterol, 249 mg sodium, trace carbohydrate, trace fiber, trace protein.