I’ve been founding these Shortbread Bunnies on the Web, in Easter period, for years, and I intended to make them: tiny little bunny cookies with their mini Easter eggs inside… So a few days ago, with the girls of my office, we tried… The first attempt was a disaster, more likely angry groundhogs than cute bunnies, with the ears collapsed and basically shapeless… as we had made ears too straight and shortbread was not completely frozen. Since I’m quite stubborn, we tried again, giving them an oval shape, the ears backwards, along the body, and freezing them before baking… and at last we got the Easter bunnies I was searching for! Mission accomplished!
So, if you want to try, no rush, give the proper shape to ears and bodies, and refrigerate for at least 2 hours before baking!
Your kids will be delighted!
Preparation Time: 30 min.
Baking Time: 10 min.
Total Time: 40 min. + 2 hours and 30 min, in the fridge
Combine butter and sugar.
Stir in egg.
Add flour and vanillin, and combine till getting a soft dough.
Let rest in the fridge for 30 minutes.
Roll out the dough to get a 3 mm sheet, and use a round cutter to make 12 circles.
Put a mini Easter egg in the middle of every circle.
Close and seal the dough around the eggs.
Give an oval shape.
With scissors, cut two small triangles on each cookie, to make ears.
Use a toothpick to make eyes.
Model bunnies to adjust their shape, then place them on an oven pan covered with baking paper, and store in the fridge for a couple of hours, plus 15 extra minutes in the freezer.
Preheat oven at 180°C, and bake the bunnies for 10 minutes.
Here you have your Shortbread Bunnies.
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