Easter Bunny Doll Cookies

Hi all! Happy Friday! It’s been a long week around here, so I’m glad the weekend has finally arrived! Easter is just around the corner!  Yay

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Every year around this time (give or take a few weeks depending on when Easter falls) my mom’s good friend Diane always brings some Easter Bunny Doll Cookies over to my house for my family to enjoy. Each time that I bite into this delicious dessert, I wish that I could figure out how create it myself! It’s that good.

Well lucky for me, this year Diane invited my mom and I over to her house so that we could learn how to bake the Easter Bunny Doll Cookies with her! All I can say is that I am so glad and thankful that she did! The dolls are fun to make, taste great and are SO adorable! Almost too adorable to eat! I can definitely see the Easter Bunny Dolls becoming a new tradition in my home for many years to come!

Easter Bunny Dolls

Yields 6 Bunnies or 2 Bunnies and 2 Wreaths

Ingredients

• 6 Hard-Boiled & Colored Eggs
• 1 Stick of Butter (Softened)
• 1 Stick of Margarine (Softened)
• 5 Cups of Flour
• 5 Eggs (Room Temperature)
• 1/2 Cup of 2% Milk
• 1/2 Cup of Sugar
• 1/2 Tsp of Salt
• 4 Tsp of Vanilla Extract
• 4 Tsp of Baking Powder

• 2 Sticks of Butter (Room Temperature)
• 2 Lbs of Confectionery Sugar
• 1/2 Cup of Milk
• 1 Tsp of Vanilla Extract

First, color 6 (or more) hard-boiled eggs. Let them rest in a cool place for at least 1 hour before baking.

Add in raw eggs and vanilla, and stir until all the yolks are broken, and there are no large chunks of butter.

In a separate bowl, mix flour, salt and baking powder. Once they are mixed, beat the dry ingredients into the wet ingredients by using an electric mixture with a dough hook attached.  Gradually add in some milk each time the dry ingredients are poured into the wet doughy mixture.

Once all the ingredients are thoroughly mixed, the dough should be formed. * If you feel like the dough is too dry, add in a tad more milk and continue to mix.

When the desired consistency is achieved, remove the dough from the bowl and kneed it into a log. Cover the log with a damp paper towel, and let it rest for 5 minutes.

Cut the dough into 6 even pieces

Take each piece and gradually roll it until it is about 18 inches long.

Grab both ends of the 18 inch piece of dough, and twist one end around the other twice, to form the ears of the bunny. Make sure to leave a hole in the middle to place your Easter egg into.

Repeat above steps for all 6 pieces of dough, and then place the bunnies onto a cookie sheet lined with parchment paper.

Bake at 350 degrees for 30 minutes, or until the bunnies have become slightly golden brown.

To create a “wreath” shape as opposed to a bunny shape, simply cut your log into the same 6 even pieces. Roll out each piece until it is about 18 inches long and wrap 2 long pieces together around each other.

Continue to roll the 2 long pieces of dough until you have formed a circle or a “wreath”. Place an Easter egg at each rounded corner. Bake for the same amount of time.

Once the bunnies and wreaths have cooled for at least 1 hour, prepare the frosting. First mix together the butter and sugar with a mixer, and then gradually add the milk and vanilla into the butter mixture. Once a frosting consistency is achieved, frost the bunnies and wreaths with a knife and add sprinkles!

Enjoy!

Have a wonderful holiday!

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Is there anything specific that you cook or bake for Easter or any other holiday?