Sugar Cookie Bunnies (more Easter ideas to come)

Yields: Makes about 1 dozen

Ingredients

U.S.

Metric

Conversion chart

• 2 cup(s) all-purpose flour, plus more for surface
• 1/2 teaspoon(s) baking powder
• 1/4 teaspoon(s) salt
• 1 stick(s) (1/2 cup) unsalted butter, softened
• 1 cup(s) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon(s) vanilla extract

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Directions

1. Sift the flour, baking powder, and salt together into a bowl. Beat the butter and sugar with a mixer on medium-high speed until pale and fluffy. Beat in the egg and vanilla then reduce the speed to low. With the machine running, gradually add the flour mixture and mix until combined. Shape the dough into a disk, and wrap it in plastic. Refrigerate the dough until firm, at least 45 minutes (or up to 3 days).
2. Preheat the oven to 325 degrees F. Transfer the dough to a lightly floured work surface and roll it out, 1/8 inch thick. Cut the cookies with a 5-inch-tall, bunny-shaped cookie cutter then space them 2 inches apart on parchment-lined baking sheets. Re-roll the scraps, and cut out a second time. Refrigerate the cookies until firm, about 15 minutes.
3. Bake the cookies until golden, 12 to 15 minutes. Let them cool completely on sheets on wire racks. The cookies can be stored in airtight containers at room temperature for up to 1 week.

          The kids will love these bunny cookies and boy, will you be popular. Remember,
         you are a great cook and all around genius.