Happy Easter

With the long Easter weekend fast approaching why not dip into your baking supplies and make these delightful sugar cookie bunnies.  

Ingredients (Makes about 12 cookies)

2 cups all-purpose flour, plus more for rolling out dough 

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1 cup granulated sugar

1 large egg, room temperature

1 teaspoon vanilla extract

Extras 

12cm tall bunny shaped cookie cutter

Ribbon for decorating 

Directions

1.  Sift flour, baking powder, and salt together into a bowl.  Beat butter and sugar with a mixer on medium-high speed until pale and fluffy.  Beat in egg and vanilla.  Reduce speed to low.  With machine running, gradually add flour mixture; mix until combined.  Shape into a disk, and wrap in in plastic.  Refrigerate until firm, at least 45 minutes (or up to 3 days).

2.  Preheat oven to 160 degrees celsius. Transfer dough to a lightly floured work surface.  Roll to 3 mm thick.  Using a 12cm tall bunny-shaped cookie cutter, cut out cookies.  Space the cut outs about 5cm apart on parchment-lined baking sheets. Re-roll scraps of dough, and cut out.  Refrigerate until firm, about 15 minutes. 

3.  Bake until golden, 12 to 15 minutes.  Let cool completely on sheets on wire racks.  Cookies can be stored in airtight containers at room temperature for up to 1 week.