American•quick

Easter Bunny Cookies

simple and easy shortbread cookies you can turn into a festive Easter (or any other holiday) dessert.

Ingredients

Quantities are shown as originally provided.

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))

1
Preheat oven to 325F and line a cookies sheet with parchment paper.
2
In a medium bowl sift flour and cornstarch and mix to incorporate.
3
Mix butter and sugar until well combined add vanilla and mix to incorporate.
4
Gradually sprinkle in the flour mixture and mix until dough is formed about 1 minute.
5
Roll the dough between 2 pieces of parchment paper and roll it into 1/3" - 1/2" thick.
6
Use your choice of cookie cutter to cut the dough then gently lift each cookie and place it on the prepared pan.
7
Bake for 10-12 minutes or until the bottom of the cookies is light gold.
8
Remove from the oven and let cool completely.
9
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.