Sugar Cookie Bunnies and Lambs

Prepare the cookie dough. Cut out bunnies and lambs and bake according to recipe instructions. Prepare the royal icing. Divide among three bowls; tint one pink and one black. Transfer 1 ⁄3 of the white, 1 ⁄3 of the pink and all of the black to separate pastry bags fitted with fine tips. Use a few drops of water to thin the pink and white icing remaining in the bowls for flooding and place each in separate resealable plastic bags; snip off a tiny corner of each bag. Using the thicker icing, outline each cookie, then fill using the thinner flooding icing. For the lambs, sprinkle body with nonpareils while the icing is still wet. For the bunnies, let icing dry completely, then pipe icing tails and sprinkle with nonpareils while still wet. Use the thick white, pink and black icing to pipe on faces and other details.