Bunny Love cookies

Ooops is it Easter already and I haven't shared any of the cookies and projects I made up.

Luckily I did take some photo's of these cookies even if I didn't do the process shots because they're pretty cute.

Sweet floral pastel bunnies. I mean really how could you go wrong.

The flowers are teensy little fondant ones with royal icing centers and they each have an edible soft gold ball (from Queen) and then I decorated them with a few royal icing leaves.

I served them with some water color cookies in matching pastel hues (CLICK HERE for last week's post).

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.

Affiliate links may earn me money and contribute to supporting this blog.

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.

I love bunny cookies or how to make squiggly cookies

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.

Happy Baking

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.

Affiliate links may earn me money and contribute to supporting this blog.

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.

Hello Sweetie cutie patootie treats for Valentines Day

Valentines Day is one of my favourite days of the year. I mean how could I not love a day filled with hearts, love and lollies (candy).

This year I have come up with some cute heart cookie faces that were inspired by some Hello Kitty Pez dispensers I picked up at The Reject Shop and using a heart cookie cutter they sent me.

I'm calling them 'Hello sweetie!' My kids thought they were super cutie patootie and of course they adored the Pez dispensers.

I teamed them up with water colour and edible gold leaf decorated heart cookies to make a sweet set. Just add the Pez and some extra lollies and you have a perfectly cute little bundle.

Pink decorating set, pink twist marshmallows and pez from The Reject Shop

I also made up another set of cookies for The Reject Shop savvy blog using some of the baking products they have out at the moment. I was a bit smitten with the pink pastel squeeze bottles for decorating in The Art of Baking decorating set they sent me, pop on over to their blog HERE to read more.

Happy Baking

Hello Sweetie cookies 

Heart Shape Cookies (see cookie recipe below)
Heart Cookie Cutter (mine from The Reject Shop)
White rolled fondant
Violet, red and pink fondant
White food colour
Black edible marker
Pink edible dusting powder
Small Rolling Pin
Ball tool
Veining/Dresden tool
Brush and water
small thin brush
Another dry brush

^fondant dries out quickly, when not in use store in an airtight container or ziplock bag. To use fondant knead until pliable and smooth and roll out on a workbench dusted with cornflour (cornstarch). 

Knead white fondant until smooth and pliable. Dust workbench with cornflour (corn starch) and roll out fondant until quite thin then using the heart cutter cut out a fondant shape.

Brush water onto the cookie and adhere the fondant, use the rolling pin to smooth the fondant into place.

Take a small amount of red fondant a little larger than the size of a pea and roll into 3 tiny balls. Press the balls flat. Brush a little water on the top corner of the cookie and press 2 of the flat shapes onto the cookie - see picture above for example. Use a ball tool to press an indent in the center of the round shapes to make a bow. Press the third round shape into the middle of the other 2. Pain dots onto the finished bow using the thin brush and white food colour.

Draw eyes onto the cookie using an edible food colour pen. * On some of the other cookies I used black fondant to make bigger open eyes, you can play around and make the eyes however you prefer.

Pinch off 2 very small pieces of pink fondant and shape into lips, adhere to the cookie as per picture making a top and bottom lip. Press the ball tool in the middle to make the lips into a pucker. If necessary use the veining tool to push the lips into shape.

Use the dry brush to gently apply a little bit of pink dusting powder to the cheeks by brushing in small circles.

Sugar Cookie Recipe (makes 12 large cookies)

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.

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.

I was provided with product and paid to write the blog post featured over on The Savvy blog. The ideas created and words expressed are my own.

Affiliate links may earn me money and contribute to supporting this blog.

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.