Best Ole Fashioned Iced Easter Bunny Cookies Recipes

ICEBOX COOKIES

Icebox Cookies image

This cookie recipe from my 91-year-old grandmother was my grandfather's favorite. She still makes them and sends us home with the dough so that we can make more whenever we want, I love to make a fresh batch when company drops in. -Chris Paulsen, Glendale, Arizona

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 7 dozen.

Number Of Ingredients 9

Ingredients

1/2 cup butter, softened
1 cup packed brown sugar
1 large egg, beaten
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup chopped walnuts, optional

Steps:

In a bowl, cream the butter and brown sugar. Add egg and vanilla; beat well. Combine dry ingredients; add to creamed mixture. Stir in nuts if desire. , On a lightly floured surface, shape the dough into three 10-in. x 1-in. rolls. Tightly wrap each roll in waxed paper. Freeze for at least 12 hours. , Cut into 3/8-in. slices and place on greased baking sheets. Bake at 350° for 6-8 minutes. Remove to a wire rack to cool.

Nutrition Facts : Calories 62 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 69mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

OLE FASHIONED ICED EASTER BUNNY COOKIES

Ole Fashioned Iced Easter Bunny Cookies image

Not only is this a yummy Easter cookie, it's adorable! We loved placing bows on the cookies so we could turn the bunnies into boys and girls. The cookie itself is a simple, buttery sugar cookie. The dough is easy to work with and we took Angie's advice to cut them a little thicker. They were nice and chewy. The cookies didn't...

Provided by Angie Sarris

Categories Cookies

Time 2h

Number Of Ingredients 15

Ingredients

FOR COOKIES
2 stick butter
1 1/4 c sugar
1 tsp salt
1 1/2 tsp baking powder
2 tsp vanilla
1 large egg
1/4 c heavy cream
3 Tbsp cornstarch
3 c all-purpose unbleached flour
FOR ICING
2 1/4 c confectioners' sugar, sifted
2 Tbsp light corn syrup
3 Tbsp whole milk
food color, I use powder or gel

Steps:

1. In a standing mixer cream butter, sugar, salt, and baking powder until light and fluffy.
2. Add vanilla and egg. Beat well until blended.
3. Combine the cornstarch and flour. Add half the flour and cream mix in. Then the rest of the cream and the cornstarch/flour.
4. Mix until well incorporated.
5. Divide into 2 round disk wrap and put in the refrigerator for 30 minutes.
6. Heat oven to 350. Roll dough out on a floured surface. I roll the cookies rather thick. I like them about 1/8 inch thick.
7. Cut out cookies with cookie cutter and place on a parchment-lined baking sheet.
8. Bake cookies for 10-14 minutes.
9. Let cookies cool completely on a wire rack before icing.
10. To make the icing, in a large flat bowl mix ingredients until all the lumps are gone and well mixed. I let this sit a while to let the bubbles work their way to the top otherwise you tend to get lots of bubbles in your icing later (like 10 minutes).
11. Add food coloring to tint icing as desired. Make sure your bowl is large enough to dip your cookie in.
12. Dip cookie. Let it drain allowing excess to drip into icing bowl. I then place on a rack on a cookie sheet to cut down on the mess. I let these dry for at least one day otherwise they will stick to one another.
13. I make my own little bows out of a cute ribbon. I make ahead of time so they are ready to stick on. Or, you can purchase them at any craft store. I place any bows or candies on the cookies while they are just iced so they stick and stay on. These cookies bag well and look great for party favors.