Two quick snips and a couple of pokes into an oblong ball of sugar-cookie dough create sweet bite-size bunnies.
- Yield: Makes about 3 dozen cookies
Photography: Aaron Dyer
Source: Martha Stewart Living, March 2016
- 2 sticks unsalted butter, softened
- 3/4 cup sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coarse salt
- 1 large egg white
- Red liquid food coloring (optional)
- 3 cups all-purpose flour
In a bowl, beat butter with sugar until creamy, 2 minutes. Beat in vanilla, salt, and egg white. (For pink bunnies, add a drop or two of food coloring.) Reduce speed to low and slowly add flour until combined.
For each bunny, roll 1 tablespoon dough between palms to create a 1-inch oval. Hold kitchen shears at a 30-degree angle; snip ears about 1/2 inch from front. (Do not cut all the way through.)
With a toothpick, poke holes for eyes. Refrigerate until firm, about 1 hour.
Preheat oven to 350 degrees. Bake bunnies just until golden brown on bottoms, 22 to 25 minutes. Let cool completely on a wire rack.