As the warm weather starts to shine through and the flowers begin to blossom, buying pastel color plastic eggs, jelly beans, peeps and chocolate are in full swing. This is a reminder that it is spring time and that means one thing, Easter. Growing up, I remember always coloring over 3 dozen eggs the night before, decorating Easter baskets, preparing the egg hunt, and lastly making all the delicious desserts. Reminiscing about Sunday morning with my family and going to church with my brand new spring dress, shoes and how I could not wait to get back home for all the treats in our baskets. This year, I decided to try something new and step away from the traditional desserts and make sugar bunny cookies. This is a perfect idea to dress up an Easter basket or place on the table with the rest of your desserts. Also, you can dress up the cookies with different color frosting and sprinkles.
Ingredients
- 2 cups all-purpose flour, plus more for surface
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Sift flour, baking powder, and salt together into a bowl. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. With machine running, gradually add flour mixture; mix until combined. Shape into a disk, and wrap in plastic. Refrigerate until firm, at least 45 minutes (or up to 3 days).
Preheat oven to 325 degrees. Transfer dough to a lightly floured work surface. Roll to 1/8 inch thick. Using a 5-inch-tall bunny-shaped cookie cutter, cut out cookies. Space 2 inches apart on parchment-lined baking sheets. Reroll scraps, and cut out. Refrigerate until firm, about 15 minutes.
Bake until golden, 12 to 15 minutes. Let cool completely on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.
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