Your Family - April 2017

BAKING

APRIL 2017 75

bunny ear cookies
Makes about 30 Takes 1 hr 15 + cooling

FOR THE COOKIES
250g soft butter
375ml castor sugar
2 eggs
10ml vanilla essence
pinch salt
5ml baking powder
4 cups cake flour

FOR THE ICING
½ x 230g tub cream cheese, softened
250ml icing sugar
5ml vanilla essence
250ml cream

FOR THE BUNNY EARS
30 marshmallows
1 small tub pink glitter

1 For the cookies, preheat oven to 180°C. Line

baking trays with baking paper. Beat the butter

and sugar until creamy. Add eggs, one at a time,

beating well after each addition. Beat in vanilla,

salt and baking powder. Add flour, 1 cup at a time,

until combined. Don’t overwork.

2 Roll out between 2 sheets of plastic wrap to 5mm

thickness. Use a 6.5cm round cutter to cut into

circles and place on prepared trays. Reroll offcuts

once. Bake for about 12 minutes or until light

golden and cooked. Cool.

3 For the icing, beat cream cheese, sugar and

vanilla until combined. Beat cream until stiff

peaks form. Fold cream into cream cheese

mixture until combined. Spoon into a piping bag

fitted with a star or grass tip nozzle. Pipe icing

onto the cookies.

4 Cut the marshmallows in half diagonally. Press

the cut sides into glitter. Place two ‘ears’ onto

each cookie.