Easter Bunny Cookies

1. 1

   Knead the butter, flour, egg, eggnog and 1/2 cup powdered sugar with the dough hook of a mixer. Cover and chill for 30 mins.

2. 2

   Preheat the oven to 325u00b0F. Line two baking sheets with parchment paper. Use a piece of cardboard to cut out a rabbit template, about 4 inches long. From another piece of cardboard, cut out a template for the skirts. On a lightly floured surface, roll out the dough to 1/3 inch thick. Cut out 16 rabbits and 16 skirts, rolling out the dough again if necessary.

3. 3

   Lay the rabbits on one baking sheet and the skirts on the other. Bake the rabbits for 15 mins, until golden brown, then remove from the oven and bake the skirts for 10-12 mins, until golden brown. Allow to cool.

4. 4

   Sift 2 cups powdered sugar into a bowl and mix in the lemon juice to form a smooth icing. Set aside 2 tbsp icing and divide the remainder equally into 4 bowls. Color one bowl yellow, one blue, one green and one pink. Spoon the icings into five freezer bags and cut off a small corner of each. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Spoon into a freezer bag and cut off a small corner.

5. 5

   Stick the skirts to the rabbits with the white icing and decorate with the colored icings. Use dots of white icing for eyes with small dots of chocolate in the center. Make noses and mouths with chocolate. Allow to dry.

* Per serving · 4 servings · Values may vary.

No additional tips available.