Easter Lamb Cookies
Melt 2 tablespoons of butter, grease the lamb-shaped molds with it and sprinkle the molds with semolina.
Beat the butter with sugar and eggs. Sift the flour and fold into the egg mixture. Divide the batter equally into each mold and fill up to ¾th. Bake in a preheated oven at 175°C (fan: 155°C, gas mark 2) (approximately 350°F) for about 25 minutes (insert a toothpick to check for doneness).
Remove the molds from the oven and let rest for 5 minutes.
Release the lamb-shaped cookies carefully from the molds and dust with powdered sugar.