BUNNY COOKIES RECIPE - PILLSBURY.COM
These bunny sugar cookies are a sweet as can be and the perfect Easter Bunny Cookie to make with the family. You don't even need a cookie cutter for these bunny face cookies—simply roll Pillsbury™ refrigerated Sugar Cookie dough into a log and slice. One whole slice will become the face, and two half slices will create the long rabbit ears. Once they're out of the oven, add icing, candies and sprinkles to make any expression you'd like. Enjoy one now before your little bunnies hop away with their rabbit cookies.
Provided by Pillsbury Kitchens
Total Time 1 hours 0 minutes
Prep Time 1 hours 0 minutes
Yield 8
Number Of Ingredients 5
Steps:
- In large bowl, break up cookie dough. Stir or knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Reshape into log. If too soft to cut into slices, refrigerate up to 30 minutes.
- Heat oven to 350°F. Cut cookie dough into 16 slices; cut 8 of the slices in half down the center. To make 1 rabbit cookie, place 1 whole slice on ungreased cookie sheet for head; place 2 halves on top, slightly overlapping on whole slice, for ears. Repeat to make 7 more rabbit cookies, placing 2 inches apart.
- Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- Frost cookies with frosting; decorate with icing and candies.
Nutrition Facts : Calories 370 , CarbohydrateContent 51 g, CholesterolContent 20 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Cookie (cookie and frosting only), SodiumContent 190 mg, SugarContent 33 g, TransFatContent 4 1/2 g
EASTER BUNNY CAKE RECIPE - BETTYCROCKER.COM
The secret to crafting this adorable Easter Bunny Cake is the shredded coconut! It adds an extra boost of flavor and texture to the already delicious carrot cake. Start with Betty Crocker™ Super Moist™ Carrot Cake Mix, and follow our premade diagram to form the shape—before you know it, a cute-as-can-be bunny cake will be hopping down your Easter table. But don’t forget about the decorations! The shredded coconut adds a fur-like texture, and the jelly beans add a pop of color that’s perfect for the eyes and nose. It’s a great way to get your little bakers in on the Easter fun.
Provided by Betty Crocker Kitchens
Total Time 2 hours 10 minutes
Prep Time 30 minutes
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
- Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to make body. Place cake upright on cut edge on tray.
- Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Press into notch on top. Use jelly beans for eyes and nose.
- Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.
Nutrition Facts : Calories 330 , CarbohydrateContent 40 g, CholesterolContent 25 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 210 mg, SugarContent 30 g, TransFatContent 2 g
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