We’re never too old to stop loving the pretty pastels and signature sweets that are synonymous with Easter, and this year we’re hopping into the kitchen with Patti Paige from Baked Ideas and author of “You Can’t Judge a Cookie by Its Cutter”, to bring an adorable new twist to your basket. All it takes is a little cookie cutter creativity and some bright mini candies to create this holiday treat that’s almost too cute to eat!
To create: Roll out cookie dough until 1/4″ thick then cut out circles and figures. We used a gingerbead man cookie cutter. Arrange figures on a baking sheet, leaving room for bunny ears. Cut the circles in half and press into the head to create ears. Shape ears as preferred. Place a piece of candy (we used Jordan Almonds, peanut M&Ms, jelly beans and Swedish Fish) at the chest and fold arms over. Bake the cookies as instructed. (P.S. – we like to let them get a little golden brown on the edges). Let cool completely. Decorate bunnies by adding in eyes, nose, whiskers and defining the inside of the ears with gel icing.