Decorating sugar cookies is one of my favorite seasonal treats. I love taking the time to sit down and be creative with color combinations, patterns and then gifting them to loved ones. The talented Hani Bacova from Haniela’s shared a darling sitting bunny cookie recipe with us in the Spring issue of The Party Dress Magazine and I am thrilled to be sharing it with you today:
Sugar Cookie Recipe
3 c. all-purpose flour | 1 teaspoon baking powder | 2 sticks unsalted butter, softened | 1 cup granulated sugar | 1 large egg | 1/2 t. kosher salt | 1 teaspoon vanilla extract | 1 1/2 tsp almond extract
Sift together the flour and baking powder. In a mixing bowl, beat the room temperature butter and sugar until light and fluffy. About 4 minutes. Scrape the bowl at least once while mixing. Add in the egg and mix till fluffy and pale in color. Add salt and both extracts. Slowly add flour mixture (1 cup at a time) and stir until incorporated. Don’t be afraid to use your hands a little to form a uniformed cookie dough. Form the dough into a disc and wrap in plastic wrap. Refrigerate for at least 1 hour. If the dough gets too hard to roll let soften a bit before rolling the dough. Preheat oven to 365degrees F. Roll the dough between 2 pieces of parchment paper to 5/16 inch(about 7mm) thick. Cut the cookies into shapes and place the cut cookie shapes on a parchment lined cookie sheet. Place cookies in the fridge to harden for about 5 minutes and then put them in the oven. Bake the cookies for approximately 6-8 minutes Rotate sheets in half time for even baking. Remove cookies from the oven and allow to cool on the sheet for 5 minutes. Slowly remove cookies from the sheet using a wide spatula place them on the cooling rack and let cool completely.
2 cups powdered sugar | 1 tbl meringue powder | 3 1/2 tbl water | 1 tsp vanilla extract | pinch of cream tartar
Make sure all of your tools are grease free! Whisk together meringue powder with warm water, until slightly foamy, add cream of tartar, whisk again and then add all the powdered sugar at once. Using your stand mixer, on the lowest setting, using paddle attachment, mix for 5 minutes, add vanilla extract and mix additional minute or two. Icing will be thick. You can now color your icing. When not in use store this icing in airtight container, remix the icing when you are ready to use it again. Store leftover icing in the fridge.
Sitting Bunny Cookies
Once the cookies have cooled to room temperature you can decorate them with royal icing. Color royal icing with desired colors and thin it to medium stiff consistency. Run a fork in the icing, icing is suppose to hold the pattern made by fork, but shouldn’t be overly stiff. Cover icing that is not used with a piece of plastic wrap or damp paper towel to prevent crusting. Using a spatula or a painter’s brush apply a layer of icing onto the cookie then take a fork and run it through the icing making wavy lines, repeat until you are happy with the pattern. Let cookie dry. Once dry, attach a small ribbon on the bunny, using a dot of royal icing. To make a stand, use a round cookie, apply green icing onto the cookie with a brush or spatula, then using a crumbled piece of plastic wrap, dab the icing all over the cookie, creating a grass like pattern, add few dots of white icing and dot again, creating marbled finish. Attach bunny onto the stand, just gently press the cookie into the green icing, if needed support it with bamboo sticks from both sides, just until icing dries a little, then you can remove the supports.