Wednesday, 16 April 2014

Bunny Butt Cookies

I just love these cute little cookies. Great fun for the kids to help make...and eat

Photo: Bunny Butt Cookies

1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies( or use your own recipe)
1/3 cup all-purpose flour
1 container (12 oz) fluffy white whipped ready-to-spread frosting
Pink gel food color, if desired
22 miniature marshmallows
Assorted size candy sprinkles

  • Heat oven to 350°F. 
  • In large bowl, knead cookie dough and flour with hands until well mixed.
  • Reshape dough into 9x1 1/2-inch log.
  • Wrap in plastic wrap; refrigerate 30 minutes.
  • Remove plastic wrap. 
  • Cut cookie dough into 33 slices. 
  • Cut 11 slices into 4 equal wedges; shape each wedge into ovals for bunny feet. 
  • Place cookie dough slices and bunny feet on ungreased cookie sheet.
  • Bake 8 to 12 minutes or until edges are light golden brown. 
  • Cool 1 minute; remove from cookie sheets to cooling racks. 
  • Cool completely, about 15 minutes.
  • In medium microwavable bowl, stir frosting and 1 to 3 drops pink food color until well blended. 
  • Microwave uncovered on High 10 to 15 seconds or until soft but not translucent.
  • To make bunny butt, frost 1 whole cookie slice and 2 bunny feet with frosting. 
  • Place bunny feet on bottom of cookie as shown in photo. 
  • Place 1 marshmallow in center of each cookie for tail. 
  • Decorate bunny paws with candy sprinkles. 
  • Repeat with remaining cookie slices and bunny feet.
  • To add ears to your bunny, place candy-coated almonds or jelly beans at top of each cookie.
  • You can bake and freeze cookies up to 2 months ahead.

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