Bunny Cookies
Decorate these Bunny Cookies for a fun Easter activity with the kids.
Ingredients
- 355g (2 1/2) cup plain flour
- 200g (1 cup) sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, at room temperature
- 1 tsp pure vanilla extract
- 1 egg
Pink Icing
- 120g (3/4 cup) icing sugar, sifted
- 3 tsp milk
- A few drops red food colouring
White Icing
- 60g (1/2 cup) icing sugar, sifted
- 3 tsp milk
Decoration
- 5 white marshmallows
- 1 container decorative sugar pearls
Method
- In large bowl, sift together flour, baking powder and salt. Whisk to blend and set aside.
- In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy and pale, about 5 minutes. Beat in vanilla bean paste. Beat in egg.
- Add flour mixture and mix on low speed until thoroughly combined.
- Divide dough into two equal parts. Flatten each portion into a disk and wrap well in plastic wrap. Chill for about 45 minutes.
- Preheat your oven to 170 degrees c conventional.
- Remove one disk and unwrap. On a lightly floured work surface, roll the dough out to about 5cm thick.
- Cut out as many circles as you can using a 7cm round cutter. Repeat with second disk of dough, but also leave space to cut out small 3cm rounds for the bunny feet.
- Place cut-outs on prepared baking trays, spacing them 3cm apart. Bake for 12-14 minutes for the large cookies and 8-10 minutes for small cookies, or until edges are golden brown.
- Transfer baking trays to a wire rack to cool.
- To make the pink icing, stir together icing sugar and 3 teaspoons of milk until smooth.
- Add up to 1 teaspoon more milk as needed to get a thick spreading consistency. Spread icing over large cooled cookies and press a marshmallow into the centre.
- Make white icing the same way and spread over small cookies.
- Position two small cookies over the icing to resemble feet. Once icing is set, spread a small circle of pink icing over the feet and press three pink sugar pearls into the icing to resemble toes.
