Lamb Butt Cookies

Heat oven to 350 °F. In large bowl, mix cookie dough and flour with hands until well mixed. Reshape dough into 9x1 1/2-inch log. Wrap in plastic wrap; refrigerate 30 minutes. Remove plastic wrap. Cut dough into 32 slices. Place slices on ungreased cookie sheet. Bake 8 to 12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. To make lamb butt, frost 1 cookie with frosting. Attach 2 jelly bean halves, cut sides down, to bottom of cookie for feet. Cut each large marshmallow in half widthwise, then in half crosswise, into 4 pieces. Attach 1 large marshmallow piece, rounded side up, to center of cookie for tail. Attach about 14 miniature marshmallow halves, cut sides down, to frosting on cookie. Repeat with remaining cookies.