Saturday, April 19, 2014

Easter Bunny Sugar Cookies on a stick

Being with grand-children are such a blessing.  Even when you cannot move anymore, they can keep you going.  
Tomorrow is Easter Sunday, Wish Everyone a Great Remembrance of Communion, Fellowship, and Maranatha.

Vanilla Sugar Cookies On-A-Stick recipes found on the wrapper of the Bunny cookie mold.  This cookies taste so delicious that I was so tempted to eat them before icing them. 
1 C (2 sticks) unsalted butter, softened
1-1/2 C granulated sugar
1 egg
1-1/2 tsp vanilla extract
1/2 tsp almond extract
2-3/4 C AP Flour - Shifted 1 one time, then, measure them out to 2-3/4 C, then, add 2 tsp baking powder and 1 tsp salt and shift 2 more times.  If you don't have a Shifter, just use the hand WHISK and mix everything thoroughly.
Prepare the cookie mold - spray or rub vegetable oil or thinly run butter or Crisco oil and coat the mold with flour.
Shake excess flour off the mold.
**If the cookie molds are coated with butter and flour, the bottom of the cookies will turn brown fast.
To avoid burnt cookie, stay close to the kitchen when baking. 
Tip:  Hand mix soft butter and sugar before turning on the electric mixer to avoid sugar from flying up into mixer's motor.
With Beater attachment - Cream butter and sugar until light and fluffy... pale yellow. 
Add egg and extracts.  Beat well until egg disappears.  Scrape the bowl often with spatula. 
Preheat oven to 400'F
Add flour mixture to the butter mixture.  Hand mix them together thoroughly.   *No need to chill the dough.
Eye guess the amount of dough per mold - form into a ball and flatten it between your palms.
Place on top of the cookie mold and shape into bunny form.
Fill the dough 1/8 below the mold.
Insert cookie/cake pop stick 2 inches of end.
Press the top of the cookie with something flat -- like plastic pastry bowl cleaner.
Bake on middle rack for 8 to 10 minutes, depending on your oven's BTU.
Bake only one sheet at a time.
Visually check the cookies at 5 minutes.
Cool 5 minutes.   Press the cooling rack against the cookie sheet and carefully invert the pan over.
Tap gently on the mold, the cookie should dislodge itself onto the cooling rack.
Cool completely before decorating.
Wash pan and repeat the process.

FROSTING:  Crispy and Shiny
1 Cup Powder sugar
1 tsp milk
1/4 tsp almond extract
1 tsp Heavy Corn Syrup
Food colors or make your own natural food color
Mix all together.  Divide and add food color.  Make parchment paper piping bag and decorate the cooled cookies.
To fill the face of Bunny, pipe an outline then add more frosting to the middle.  Smear the frosting smooth with slightly moistened finger tip.   You need to work with the frosting a little bit when you try to smooth them across the cookies.  Some of it will lift off.  Just move your finger round and round gently with the frosting at the same time to spread it over the cookie to cover.  The motion is very slight and very very gentle.  The surface of the finger is 'floating' over the frosting to spread.
Leave the cookies out for the frosting to harden.
Woops!  someone ate their ears!

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