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Bunny Carrot Cookies
Cookie:
1 cup sugar
1 cup Soft Baking Butter with Canola Oil
1 egg
3 cups all-purpose flour
1/2 cup finely shredded carrot
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla
1/4 teaspoon salt
Miniature marshmallows, if desired
Frosting:
2 cups powdered sugar
1/4 cup Soft Baking Butter with Canola Oil
1 teaspoon vanilla
2 to 3 tablespoons milk
Heat oven to 350 degrees. Combine sugar, 1 cup Soft Baking Butter
with Canola Oil and egg in large bowl. Beat at medium speed until
creamy. Reduce speed to low; add all remaining cookie ingredients
except marshmallows. Beat until well mixed.
To shape bunnies, roll dough into 30 (1-inch) balls, 30 (3/4-inch)
balls and 60 (1x1/4-inch) logs. For each cookie, place 1 (1-inch)
ball onto ungreased cookie sheet; top with 1 (3/4-inch) ball and 2
logs for ears. (Make sure dough pieces are touching so that bunny is
formed during baking.) Bake for 10 to 13 minutes or until top
springs back when touched lightly in center.
Remove from oven; place 1 marshmallow on half of bunny cookies to
resemble tails, if desired. Continue baking for 1 to 2 minutes or
until marshmallow is slightly melted. Cool completely.
Combine powdered sugar, 1/4 cup Soft Baking Butter with Canola Oil
and vanilla in small bowl. Beat at low speed, gradually adding milk,
until desired spreading consistency. Place frosting in pastry bag
fitted with decorator tip. Decorate cookies as desired. Makes 2 1/2
dozen cookies |
