EASTER BUNNY CUT-OUTS

Submitted by: jej
Last Updated: 11/27/2005

EASTER BUNNY COOKIES ---- Makes about 3-4 dozen cookies
The lemon zest in this recipe sets it apart from the typical molasses cookie. I like to soften these cookies in an airtight container with a slice of bread or apple. I enjoyed the cookies unfrosted (when prep time ran out), but I know my husband would have much preferred them with the glaze. The recipe was printed in the Milwaukee Journal/Sentinel (March 26, 2003), submitted by Tom and Molly Fleming of Chicago. The Flemings had lost this favorite recipe in a household move; they actually drove back to Dubuque (IA) to find and retrieve it from a 1977 edition of the Dubuque Telegraph Herald. I thought that, if they felt the recipe was that good, I would want to at least try it, too.

Sift (or stir well) together and set aside:

3-1/2 cups sifted flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoon ground cinnamon
1/4 t. ground nutmeg

In large mixing bowl, cream together until light and fluffy:

1/2 cup (1 stick) butter or margarine
3/4 cup packed light brown sugar

Add and beat in:

2/3 cup light molasses
1-1/2 teaspoons grated lemon zest

Stir in half of the flour mixture, then add:

2 tablespoons water

Gradually stir in remaining flour to make a soft dough. Cover and chill at least 2 hours or overnight.

***When ready to make cookies, preheat oven to 375?F.

Prepare a mixture of of half flour, half powdered sugar for dipping cookie cutters and spatula. I keep this mixture on hand all the time in a plastic rectangular box-like container with a cover for this purpose. I also use this mixture on the waxed paper when I roll the cookie dough out; the baked cookies seem to be much more tender than when rolled in flour only.

Roll out about one quarter of the dough at a time to about 3/16 inch thick. I prefer rolling it out between two sheets of waxed paper over the counter, a board, etc. I also find it works well to lightly sprinkle the bottom sheet with the flour/powdered sugar mixture for easier removal of cookies, and I also very minimally dust the top of the cookie dough with the same mixture. The cookies have almost no added flour when cut out using this method, and are much better for it.

Using one or more bunny cookie cutters, cut the dough into bunny shapes. Lift the cookies onto lightly greased cookie sheets with a spatula, placing them about 1 inch apart. Bake 7 to 8 minutes, or until edges are very lightly browned. Watch carefully so cookies are not over-baked. Remove to wire racks and cool thoroughly.

Re-roll cookie dough until dough is completely used.

Depending on size of cutters, makes 3-4 dozen cookies. Other Easter shapes may be used, such as fish, lambs, and chickens. Cookies improve with aging; store in airtight container. A slice of bread (or apple) will soften cookies..

***To Decorate Bunnies make lemon glaze, combine and mix well:

3 cups powdered sugar
2 to 3 tablespoons milk
2 tablespoons lemon juice
Additional zest, if desired

With small spatula or knife spread glaze on each bunny almost to edge. (When not in use, keep frosting covered with a clean, damp towel.)

Put a raisin or chocolate chip in glaze for eye. Press flaked coconut on bunny tails and around mouth for whiskers. Again place bunnies in the airtight container, between waxed paper layers, when the glaze has dried.