My Bunny Pawprint Cookies Are ALMOST Too Cute To Eat
Yields: 20
Prep Time: 15 mins
Total Time: 2 hours
Ingredients
Cookies
3 c.
(360 g.) all-purpose flour
1 tsp.
baking powder
1/2 tsp.
kosher salt
1 c.
(2 sticks) unsalted butter, softened
1 c.
(200 g.) granulated sugar
1
large egg
1 tsp.
pure vanilla extract
Icing
3/4 c.
(85 g.) confectioners' sugar
3 tbsp.
strawberry jam
1 tbsp.
(or more) heavy cream
Pink food coloring (optional)
Directions
Cookies
In a medium bowl, whisk flour, baking powder, and salt until combined.
In a large bowl, using a handheld mixer on medium-high speed, beat butter and granulated sugar until fluffy and pale in color. Add egg and vanilla and beat until combined. Gradually add dry ingredients and beat on medium-low speed until combined and no dry streaks remain.
Using a tablespoon, scoop out 20 pieces of dough and roll into a ball. Arrange on 2 parchment-lined baking sheets, spacing 2" apart. Scoop remaining dough into scant 1 tsp.-size pieces and roll into balls. Place 3 pieces of dough above each bigger ball to create a bunny paw. Freeze dough until well chilled, at least 30 minutes and up to overnight.
Arrange racks in center and lower third of oven; preheat to 350°.
Bake cookies, rotating trays from top to bottom halfway through, until light golden on the edges and cookies look just set, 15 to 17 minutes.
Immediately after taking cookies out of the oven, press bigger piece of cookie with the back of a teaspoon, then the smaller pieces with the back of a 1/2 teaspoon to make an indent. Let cool completely.
Icing
In a medium bowl, stir confectioners’ sugar, jam, cream, and 1 drop pink food coloring (if using). Add more cream 1 tsp. at a time to loosen icing as needed.
Spoon a small amount of icing into each indention on cookies.
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