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Kids will enjoy helping you make this cute bunny cookie recipe.
Heat oven to 350°F.
Combine sugar, 1 cup butter and egg in bowl. Beat at medium speed until creamy. Add all remaining cookie ingredients; beat at low speed until well mixed.
Shape dough into 30 (1-inch) balls, 30 (3/4-inch) balls and 60 (1x1/4-inch) logs. Place 1 (1-inch) ball onto ungreased cookie sheet; top with 1 (3/4-inch) ball and 2 logs for ears to create each bunny. (Make sure dough pieces are touching so that bunny is formed during baking.) Bake 10-13 minutes or until lightly browned around edges
Combine powdered sugar, 1/4 cup butter and vanilla in bowl. Beat at low speed, gradually adding milk, until desired spreading consistency. Place frosting into pastry bag fitted with decorator tip. Pipe faces onto cookies, as desired. Attach marshmallows for tails using frosting, if desired.
Dietary Fiber: 0g
My boys loved these cookies! It is a little time consuming, but it's definitely worth it. My boys are allergic to eggs, so I used the Energyx egg replacer for 2 eggs and it turned out just beautifully.
These cookies are excellent. The dough is easy to work with and the extra effort using cookie cutters or shaping bunnies is worth it.I have brought these to school when I substitute teach and even the pickiest kid wants seconds. They can't believe there are carrots in them.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/681
© 2015 Land O'Lakes, Inc.
Some people say their weakness is chocolate. Others say potato chips. My weakness is brunch. The sweet and savory combinations of brunch food are irresistible. I have spent many hours in search of the best brunch in town, and I am being totally honest when I say I found it in my own kitchen.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Some people say their weakness is chocolate. Others say potato chips. My weakness is brunch. The sweet and savory combinations of brunch food are irresistible. I have spent many hours in search of the best brunch in town, and I am being totally honest when I say I found it in my own kitchen. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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