Easter Bunnies Everywhere!
Easter brings a lot of joy when it finally arrives. I have fond memories of new clothes, new shoes, and hunting for Easter eggs in the backyard. As a child, I was always fascinated by the beautifully decorated sugar eggs that held a tiny scene inside, usually of bunnies and flowers. How did that bunny get in there? Yeah, Easter is not really about rabbits and decorated eggs, but they do symbolize the true meaning of the season...abundant life and new beginnings made possible by God’s unimaginable love. And cookies in the shape of bunnies and eggs and flowers are such fun to decorate in celebration of this wonderful holiday.
“Easter is the only time when it’s perfectly safe to put all of your eggs in one basket.” Evan Esar
Last year I packaged quite a few of these Easter bunnies in small, clear bags secured with twist ties. I gave one to a friend for her 2-year old son. By the time she got home from work, it was too late for the little boy to eat the cookie because it was almost his bedtime. So he took the little packaged bunny to bed with him and slept with it on his chest, being careful not to roll over on it in the night! In the morning, he was finally allowed to eat his new “friend” and he pronounced it “lishus.”
- “These bunnies are so darling. And they taste terrific.”
- “I’m always delighted to receive your cookies and the bunnies and eggs you made for Easter are so cute.”
- “I wasn’t sure I should eat it, so I took a picture and then I ate it!”
Cookie specifics
Shortbread. The rows of bunnies and eggs are shortbread. The combination of European butter and vanilla bean makes this cookie one of the yummiest cookies I make. It’s buttery, crumbly and light. The bunny heads are covered with thick vanilla-bean glaze. The eggs are covered with a mixture of homemade fondant and white chocolate dough. The embellishments on the cookies are made with royal icing and big sugar crystals for “fur.”
Easter shapes & critters
eggs and bunny heads
Sizes range from 2½ inches to 3½ inches. 2½ to 3 inches is my favorite size for decorating and eating!
Old (and New) Family Recipe
This Shortbread recipe was developed over several months in my quest to duplicate the taste and texture of a shortbread cookie from a now-closed bakery in Carmel-by-the-Sea.
Cookies
Shortbread: flour, butter, sugar, cornstarch, vanilla, salt
Icing & Decorative Embellishments
White Chocolate Dough: corn syrup plus delicate white chocolate mixed with homemade marshmallow fondant
Homemade Fondant: marshmallows and confectioners’ sugar
Royal Icing: confectioners’ sugar, egg whites, corn syrup, pure vanilla extract or almond extract, cream of tartar, food coloring
Vanilla-Bean Glaze: sugar, water, corn syrup, food coloring, vanilla extract
Plate, Box or Bag?
Since I gave these Easter cookies to friends locally and mailed them to family throughout the country, I packaged them all differently. Here’s what I used:
Paper Plate. For local delivery, I arranged them on a sturdy Chinet paper plate and wrapped the whole thing in clear plastic wrap. This is a safe way to get them from my house to my friends’ houses.
Box. Since I also took them to an Easter brunch, I packaged them in a cardboard bakery box with a clear window on top that made the contents visible to anyone who wanted to peek. Since the cookies were about 2½-to-3 inchesI was able to fit 12 to 18 cookies in a box.
I like these 6x6x3" bakery boxes from amazon.com.
Bags. I wrapped some of the cookies individually in clear, food-safe bags, secured with a twist tie. This made the cookies stackable without causing damage to the decorations. It also allowed people to take them home to share with family and friends.
I like these 4x6" treat bags from amazon.com.
Mailing. I mailed several boxes of cookies to my family and friends throughout the U.S., sending them Priority Mail through the U.S. Post Office. They all arrived on time and in good condition. I know the packages were appreciated because of the texts I received with all those smiling faces.
What I’ve learned...
These cookies were made with the best ingredients I could find and baked in a small batch of two dozen. I’ve experimented with less expensive ingredients, but have come to the conclusion that flavor is best when I use the best. Why spend all this time baking and decorating if taste and texture are just so-so? Decorating the cookies takes time, but it’s an enjoyable process for me and I know that those who receive them appreciate that. Life is just better when you can share something you love with someone you love. Don’t you agree?
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