Sunday, February 18, 2018

Easter Bunny Cookies

Easter feels like it’s early this year, April 1. I thought it would be cute to add some Easter Bunny Cookies in the granddaughter’s Easter baskets this year instead of a big chocolate bunny. I know it’s not the same, but these are soooo cute.

You’ll need large and small bunny-shaped cookie cutters,
Large resealable plastic bags, pastry bag fitted with a fine tip, bamboo skewers and a box or basket. Makes 3 dozen.


1 package of sugar cookie dough
3/4 cup flour


3 cups powdered sugar
1/2 teaspoon lemon juice
2 tablespoons powdered egg white
6 tablespoons warm water
Pink, green, yellow blue food coloring


Preheat your oven to 350F. In a medium size bowl combine the cookie dough and the flour. Adding flour gives the dough a better texture and keeps the cookies from puffing up too much in the oven.

On a lightly flowered surface, using a floured rolling pin, roll the dough to a 1/8 inch thickness. Using the large and small bunny cookie cutters, cut out the shapes and place them on an ungreased baking sheet. Reroute the dough scraps and continue cutting out shapes. Bake the cookies until golden, about 9 minutes. Transfer cookies to a wire rack to cool completely.

To make the icing use your electric mixer set on low speed process the powdered egg white and warm water until all the water is included, about 2 minutes.  Add the sugar and lemon juice, blend on high speed until icing is smooth, about 5 minutes. Divide icing evenly in 5 bowls.  Tint remains bowls of icing pink, yellow, blue and green; spoon each color into a large plastic bag and snip off one corner for piping.  Use the tinted icing, pipe an outline onto each cookie then fill in with the base color, spread evenly.  Let icing set until dry.

Place reserve white icing in a pastry bag with a fine tip. Pipe designs on cookies. Let icing set until dry. Affix skewers onto the back of each cookie with the remaining white icing, let dry. Arrange bunnies in a box or basket. Yum Yum!

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