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Easter Bunny Cookies
You can do a Bunny Bouquet to delight your youngsters.
For the cookies:
1 pkg (18 oz) refrigerated sugar cookie dough
3/4 cup All-purpose flour
For the icing:
3 cups Confectioners' sugar
1/2 tsp Lemon juice
2 tbsp Powdered egg white
6 tbsp Warm water
Pink, green, blue, and yellow food coloring
Large and small bunny-shaped cookie cutters
Large resealable plastic bags
Pastry bag fitted with fine tip
Making the cookies:
Preheat oven to 350 deg. In a medium bowl, combine cookie dough and flour; mix well. On a lightly floured surface, using a lightly floured rolling pin, roll the dough to a 1/8-inch thickness. Using the cookie cutters, cut out bunny shapes. Reroll scraps and continue cutting shapes. Place bunny cutouts on an ungreased baking sheet. Bake cookies until golden, about 9 minutes. Transfer the cookies to a wire rack to cool completely.
Making the icing:
Using an electric mixer set on low speed, process powdered egg white and warm water until all the water is incorporated, about 2 minutes. Add the sugar and lemon juice; blend on high speed until icing is smooth, about 5 minutes. Divide icing evenly among 5 bowls. Set aside 1 bowl of icing. Tint remaining bowls of icing pink, green, blue, and yellow; spoon each color into large resealable plastic bags; nip off one corner for piping. Using tinted icing, pipe an outline onto each cookie then fill with the same color; spread icing evenly. Let icing set until dry. Place reserved white icing in a pastry bag fitted with a fine tip. Pipe designs on cookies as desired. Let icing set until dry. Affix skewers onto the back of each cookie with remaining white icing; let dry. Arrange bunnies as desired.
Makes 3 dozen cookies.
Adding flour to the prepared cookie dough gives it a better texture and keeps the cookies from puffing up too much in the oven.
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