Easter Bunny Cookies
simple and easy shortbread cookies you can turn into a festive Easter (or any other holiday) dessert.
Ingredients
- 1 Stick Butter softened (113 g 4 oz)
- 1/2 Cup Powdered sugar (56 g / 2 oz)
- 1 tsp Vanilla extract
- 1 Cup + 2 TBS AP Flour (140 g / 5 oz)
- 3 TBS Cornstarch (28 g / 1 oz)
Instructions
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Preheat oven to 325F and line a cookies sheet with parchment paper.
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In a medium bowl sift flour and cornstarch and mix to incorporate.
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Mix butter and sugar until well combined add vanilla and mix to incorporate.
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Gradually sprinkle in the flour mixture and mix until dough is formed about 1 minute.
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Roll the dough between 2 pieces of parchment paper and roll it into 1/3" - 1/2" thick.
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Use your choice of cookie cutter to cut the dough then gently lift each cookie and place it on the prepared pan.
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Bake for 10-12 minutes or until the bottom of the cookies is light gold.
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Remove from the oven and let cool completely.
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For the bunny tail, melt a few pieces of white candy melt. Using a toothpick dot 1 easter m&m with the melted chocolate then "glue" the candy on a cookie.