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Recipes Bunny Cookies

EASTER BUNNY COOKIES


Serves 8

  • ● Royal Icing (recipe follows)
  • ● Rose pink and lemon or golden-yellow gel paste food coloring
  • ● 8 Sugar Cookie Cutouts (recipe follows)
  • ● Jelly Belly Kids Mix Jelly Beans
  • ● White sanding sugar


Danni B will show you how surprisingly simple it is to decorate this bunny with Jelly Belly Kids Mix flavors that kids like best. Have fun with our Easter bunny cookie. The perfect Easter treat to share with your family. There's no doubt your kids will love!

  1. Mix together some of royal icing with pink food coloring until desired shade is reached. Transfer to a small squirt bottle with a thick tip. Leaving a ¼-inch border, outline bunny portion of a cookie and draw a jagged edge where the bunny meets the egg. Draw several zigzags across entire surface of outlined area. Use a spatula to spread evenly, and then shake cookie gently to settle icing. If there are any air bubbles, use a toothpick to pop them.
  2. Using a sharp paring knife, cut one blue Jelly Belly Kids Mix Jelly Bean in half crosswise. Place the halves, cut side down, on cookie to resemble eyes. Add a pink one to resemble a nose. While the icing is still wet, transfer cookie to a paper plate and sprinkle bunny generously with sanding sugar. Working over the paper plate, shake off any excess sugar and reserve for remaining cookies. Using a toothpick, remove any remaining grains of sugar along the edge where bunny meets egg. Let dry at least 15 minutes before proceeding.
  3. Mix together some of royal icing with yellow food coloring until desired shade is reached. Transfer to a small squirt bottle with a thick tip. Leaving a ¼-inch border, outline egg portion. Draw several zigzags across entire surface of outlined area. Use a spatula to spread evenly, and then shake cookie gently to settle icing. If there are any air bubbles, use a toothpick to pop them.
  4. Following shape of egg, use tweezers to add Jelly Belly Kids Mix Jelly Beans closely together to fill, forming a mosaic pattern. You'll want to work fairly quickly, as the icing will begin to dry. Let cookie dry completely before packaging, about 8 hours. Repeat process with remaining cookies.

If you want to get the bunny icing template Click here

Hello, Cupcake!

For more great cupcake recipes by Karen Tack and Allan Richardson, check out Hello, Cupcake!, available here.


ROYAL ICING


Makes about 5 cups

Ingredients:

  • ● ½ cup meringue powder
  • ● 1 cup water
  • ● 2 pounds confectioners' sugar
  • ● 2 teaspoons freshly squeezed lemon juice

Instructions:

  1. Using a hand mixer with the whisk attachment, mix together meringue powder and water until soft peaks form, about 1 minute. Using the beater attachments, add sugar and lemon juice; continue mixing until well combined, scraping down sides of bowl as necessary.

SUGAR COOKIE CUTOUTS


Makes about eight 7-inch cookies

Ingredients:

  • ● 4 cups sifted all-purpose flour
  • ● 1 teaspoon baking powder
  • ● ½ teaspoon salt
  • ● 1 cup (2 sticks) unsalted butter, room temperature
  • ● 2 cups granulated sugar
  • ● 2 large eggs
  • ● 2 tablespoons freshly squeezed lemon juice

Instructions:

  1. Sift flour, baking powder, and salt into a bowl.
  2. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and lemon juice. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
  3. Preheat oven to 325 degrees with racks in upper and lower thirds. Let 1 disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough to ¼ inch thick between two pieces of plastic wrap. Remove top layer of plastic wrap. Cut out cookies with a 7-inch bunny-in-an-egg cookie cutter. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer and freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps and repeat. Repeat with remaining disk of dough.
  4. Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.

Click here to view the how-to video!