Oh my it's nearly Easter!
How did that happen so fast. I know I've moved house and been keeping busy trying to keep the kids lives as normal as possible with all the changes but seriously......... Easter that's like quarter of the way through the year.
If you're as bewildered as I am these simple bunny cookies might make you happy.
They are modern, easy and fun.
My son, The Destroyer, loves this type of hand painted cookie, he calls them the squiggly ones.
I admit I have a soft spot for them too and have been using them as filler cookies for other sets quite a bit lately. They are even lovelier if you happen to have some edible gold on hand.
I didn't have a chance to make up instructions for the bunny cookies but I have in the past made sweet deer cookies and the process is exactly the same.
CLICK HERE for the link to my post showing how to decorate them yourself.
See below for my cookie recipe.
Shop the shoot Guide
Confetti Paper Plates from Bash Party Goods (mine purchased at Lark)
Purple spot chalkboard cards part of set from Kmart
Washi tape from Kmart
Purple Marshmallow Puffs - Big Lolly Australia
Sugar Cookie Recipe (makes 24 regular cookies or 60 small)
460 grams plain flour (16 1/4 oz all purpose flour)
1/4 tsp baking powder
1/4 tsp salt
230 grams unsalted butter (8 1/8oz)room temperature
220 grams caster sugar (7 3/4 oz superfine sugar)#
1 large egg
1 tsp vanilla extract
#use regular white sugar if you do not have caster/ superfine sugar
Sift together flour, baking powder and salt.
Cream butter and sugar in a large bowl using an electric mixer until light and fluffy. Reduce the speed to medium low, add the egg and vanilla and mix until combined. Reduce mixer speed to low and mix in the sifted flour mixture until combined. Wrap the dough in plastic and chill in fridge for 30 minutes or so.
Line a few baking trays with parchment/ baking paper.
Dust workbench with plain flour and using a large rolling pin roll out the dough until around 1/2 cm (1/4") in thickness. If the dough is to hard you may need to work/knead it a bit until you can roll it out.
Cut out cookies shapes and place the cookies on the prepared trays. (Knead and reroll dough as necessary, if it becomes to soft you can pop it back in the fridge.)
Pop the cut cookie dough trays into the fridge to chill again for around 30 minutes until firm (or in the freezer for 10 minutes).
Preheat oven to 160 C (320 F) and cook the cookies until they just start to turn golden, around 15 minutes (less or more depending on cookie size).
Cool on trays for 5 minutes and then carefully lift onto a wire rack to cool completely prior to decorating.
- Cookies can be stored in an airtight container for 1 week.
Hopefully I'll hop too it and type up some instructions for these Bunny Love cookies soon Xx
Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the USA in 2011 the book is still available at Amazon and many online bookstores.
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Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission except for non commercial purposes where you may use 1 image, give credit and link back to original post.