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r50 GH SPECIAL RECIPE EDITION 2020
Candy Bunny
Cookies
Icing, sweets and mini marshmallows turn
a batch of plain sugar cookies into bunny-butt
treats that are sure to make your kids giggle!Roll out Vanilla Sugar Cookie dough (see
right) or shop-bought refrigerated cookie
dough to 0,3cm thick. With a floured
7,5cm round cutter, cut rounds from dough
for bodies. With a floured 2,5cm egg-
shaped cutter, cut ovals for feet. Bake as
directed. To assemble, spread white and
pink icing on cooled cookie rounds and
ovals. Press ovals into edges of rounds;
press mini marshmallows into centres for
tails. Place pink M&M’s in middle of feet
and pink candy-coated sunflower seeds onedges of feet for toes. Let stand until set
(about 2 hours).VANILLA SUGAR COOKIES
3 cups cake flour
¾ tsp baking powder
½ tsp salt
1 cup butter, softened
1 cup sugar
1 large egg
2 tsp vanilla extract
1 tsp almond extract- Preheat oven to 190°C.
- In a large bowl, whisk flour, baking
powder and salt. In another large bowl,
with mixer on medium-high speed, beat
butter and sugar until smooth. Beat in egg,
then extracts, scraping down side of bowl
occasionally. Beat in flour mixture until just
combined.- Divide dough into 4 mounds; shape each
into a flat disc. Wrap tightly in clingwrap.
Refrigerate until firm but not hard (about
30 minutes). - On one half of a lightly floured large
sheet of baking paper, working with 1 disc
at a time, roll 0,3cm thick. Cut out shapes.
With a small knife, remove dough between
cutouts. On other half of baking paper,
reroll and cut out scraps. - Slide baking paper onto a large baking
tray. Bake for 10 to 12 minutes or until
edges are golden. Cool completely on
rack. Repeat with remaining dough.
Makes enough for about 12 Candy Bunny
Cookies.
Photography: Mike Garten, Christopher Testani. Food Styling: Christine Albano, Karen Tack, Maggie Ruggiero, Sherry Rujikarn. Prop Styling: Cate Geiger Kalus, Carla Gonzalez-Hart
0420_GHE_046_051_kids party shortcuts.indd 5 2020/03/10 9:11 AM50 GH SPECIAL RECIPE EDITION 2020
Candy Bunny
Cookies
Icing, sweets and mini marshmallows turn
a batch of plain sugar cookies into bunny-butt
treats that are sure to make your kids giggle!
Roll out Vanilla Sugar Cookie dough (see
right) or shop-bought refrigerated cookie
dough to 0,3cm thick. With a floured
7,5cm round cutter, cut rounds from dough
for bodies. With a floured 2,5cm egg-
shaped cutter, cut ovals for feet. Bake as
directed. To assemble, spread white and
pink icing on cooled cookie rounds and
ovals. Press ovals into edges of rounds;
press mini marshmallows into centres for
tails. Place pink M&M’s in middle of feet
and pink candy-coated sunflower seeds on
edges of feet for toes. Let stand until set
(about 2 hours).VANILLA SUGAR COOKIES
3 cups cake flour
¾ tsp baking powder
½ tsp salt
1 cup butter, softened
1 cup sugar
1 large egg
2 tsp vanilla extract
1 tsp almond extract- Preheat oven to 190°C.
- In a large bowl, whisk flour, baking
powder and salt. In another large bowl,
with mixer on medium-high speed, beat
butter and sugar until smooth. Beat in egg,
then extracts, scraping down side of bowl
occasionally. Beat in flour mixture until just
combined.- Divide dough into 4 mounds; shape each
into a flat disc. Wrap tightly in clingwrap.
Refrigerate until firm but not hard (about
30 minutes). - On one half of a lightly floured large
sheet of baking paper, working with 1 disc
at a time, roll 0,3cm thick. Cut out shapes.
With a small knife, remove dough between
cutouts. On other half of baking paper,
reroll and cut out scraps. - Slide baking paper onto a large baking
tray. Bake for 10 to 12 minutes or until
edges are golden. Cool completely on
rack. Repeat with remaining dough.
Makes enough for about 12 Candy Bunny
Cookies.
Photography: Mike Garten, Christopher Testani. Food Styling: Christine Albano, Karen Tack, Maggie Ruggiero, Sherry Rujikarn. Prop Styling: Cate Geiger Kalus, Carla Gonzalez-Hart