Yummy Bunny Cookie
- Servings: 16
The secret to success in baking and moving this shaped cookie is in the parchment paper. After baking, let the cookie cool as directed for 2 minutes. Slide the cookie and the parchment paper to the wire rack to cool, or gently slide the cookie off the parchment paper onto the cooling rack. For another holiday, pat the cookie dough into a different shape. Try making a big bell for Christmas, a giant pumpkin for Halloween, or a huge heart for Valentine's Day. Whatever the shape, make sure your cookie has an uniform thickness so it bakes evenly.
- 1 18-ounce refrigerator sugar cookie dough
- 2/3 cup canned strawberry or cherry frosting
- 2/3 cup coconut
- Assorted candies
- Parchment paper
Cut the cookie roll crosswise into thirds. On the bottom half of a parchment paper-lined large baking sheet pat 1 portion into a 6-inch circle to form the bunny's head.
Position the remaining 2 portions of dough atop head, and pat into 8-inch-long bunny ears.
Bake in a 350 degree F oven for 13 to 15 minutes or until done. Cool for 2 minutes on baking sheet.
Transfer to a serving plate or wire rack. Cool about 30 minutes before decorating. Spread frosting over bunny to about 1 inch from the edges. Sprinkle with coconut.
Use candies to decorate as desired. After serving, store any leftover cookie, covered, at room temperature. Makes 16 to 20 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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