Icing (and let set overnight) and decoration 1d1hr
Total Time 1d1hr40mins
Course Dessert, Snack
Cuisine American, Canadian
Servings 14cookies
Calories 392kcal
Equipment
circle cookie cutter
mini egg cookie cutter
cookie sheet fitted with parchment paper
disposable piping bag fitted with a number 2 tip
squeeze bottle
Ingredients
Ingredients
1cupunsalted sweet cream butter
1 1/2cuppowder sugar
2tspvanilla extract
1large egg
2 1/2cupflour
1tspcream of tartar
1tspbaking soda
Royal icing
3egg whites
1tspcream of tartar
1tspvanilla
4cuppowder sugar
pink food colouring
Instructions
Preheat oven to 350 degrees
Using a standing mixer, cream together the butter, powder sugar, vanilla and egg together until creamy and combined.
In a large bowl, mix together the flour, cream of tartar and baking soda
Gradually mix in the flour mixture into the wet ingredients until combined and a dough forms
Once the dough is formed, sprinkle about 3 tablespoons of flour onto a cutting board and place the dough onto the cutting board.
Sprinkle some flour onto the cookie dough and roll out the dough to about 2 inches thick
Cut out your cookies and place onto the cookie sheet
Bake your cookies for about 8-10 minutes
Let them cool completely.
Royal icing directions
Using a standing mixer, mix together the egg whites, powder sugar, vanilla and cream of tartar until combined
If your royal icing mixture looks like a yellow soup, add in another cup of powder sugar (max 2 cups) until your icing starts to thicken
Continue to mix until white and stiff with peaks. About 5-7 minutes
Scoop some icing into a bowl and add in your pink food colouring and mix until combined
Scoop the pink icing into a piping bag and place into the fridge to use later
Scoop some white icing into the piping bag
Using the remaining white icing, add in 2-4 TBSP water into the white icing and mix until combined
Pour into a squeeze bottle
Using the white icing in the piping bag, pipe a line around the edging off all your cookies. Place white icing in the piping bag into the fridge to use later
Using the squeeze bottle, fill in your cookies
Let completely dry overnight
Putting The Cookie Together
Once dry, using the white piping bag, add a small dollop of icing onto the back of the egg cookies to act as a glue. These are going to be your bunny feet.
Place two bunny feet on each circle cookie.
Using the pink icing, add the details to the feet and pipe on a pink dot for the bunny tail.
Let completely dry for an hour to two hours before enjoying!