PEEPS SHORTBREAD BUNNIES
Yields: approximately 60 cookies
 
INGREDIENTS
  • 2 sticks of butter, softened
  • 1 cup confectioners sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • 1 tablespoon almond extract
  • 3 cups all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
For decorating
  • 1 package Marshmallow Candy Melts
  • Assorted fine colored decorating sugars
  • 1 tablespoon chocolate chips
PREPARATION
  1. Preheat oven to 350 degrees Fahrenheit and place silicone bunny mold on top of a flat baking sheet.
  2. Cream together butter and sugar. Add egg, vanilla, and almond extract and beat until light and fluffy. Add dry ingredients and mix until well combined.
  3. Fill each cavity with 12 grams of prepared dough and press with your fingertips to evenly fill ears and head. Dough will fill approximately half the depth of each cavity.
  4. Bake at 350 degrees Fahrenheit for 10 minutes or until edges are a slight golden brown and the tops no longer appear wet.
  5. Leave cookies in mold to cool completely. Invert mold onto a flat surface and gently pop out each cookie.
Decorating
  1. Melt candy melts according to package instructions. Dip the front of each bunny into candy melts and tap off excess. Or, if desired, use a small offset spatula to spread a thin, even layer of candy melts onto the front surface of each cookie.
  2. Immediately dip cookie into colored sprinkles, pressing gently to cover the entire surface.
  3. Transfer to parchment paper to allow cookies to harden, approximately 15-30 minutes.
  4. Melt chocolate chips in a small microwave safe bowl for about 30 seconds in the microwave. Stir until smooth and then use the blunt end of a toothpick to dab eyes and a nose onto each bunny. Allow chocolate to set.
  5. Store in an airtight container for up to one week.
Recipe by Bake Love Give at http://bakelovegive.com/peeps-shortbread-bunnies/