COOKIE INSTRUCTIONS:

Preheat the oven to 325 degrees F.

Cream the soft butter with the sugar until the combination is smooth and not grainy to the touch in a mixing bowl.

Add all 4 eggs at one time. Continue to mix.

Then add in the vanilla extract.  Continue mixing.

Sift the four, baking powder, and salt together.

Add the dry mixture to the wet mixture.

Continue mixing to make sure all ingredients are thoroughly blended.

Roll the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.

Put the dough in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.

Then pull the cookie dough out of the refrigerator and sit it out to soften up a bit.

Put flour out on the wood cutting board, rub flour on the rolling pin, and work some flour into the batter (if needed).

​​Roll the dough out on the cutting board and use a bunny cookie cutter to cut out bunny-shape cookies.

Line the cookie sheet with parchment paper. Using a metal spatula move the cut cookies to the parchment lined cookie sheet.

Bake at 325 degrees F for 8-10 minutes until the cookies are lightly browned around the edges.  Check to see if the cookies are thoroughly baked.

Take the cookies off of the cookie sheet and put on a wire rack to cool completely.(About 10 minutes).

ICING INSTRUCTIONS:

Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring). If icing is not stiff enough add ¼ C powder sugar until the icing is to a 15 second consistency.  Which means that when you slice a spatula across the top of the icing, it would take 15 seconds to disappear.

Separate the icing into 5 small bowls.  Mix the icing with the food gel coloring of your choice. These are the colors I used for the cookies – pastel colors: pink, yellow, purple and blue and then the final bowl is for the bunny faces and I dyed that icing black.

Place the pastel icing in piping bags and place the pastel icing on the cookies.  Let this icing cool completely (2-3 hours).

Then place the black icing in a decorated bag fitted with tip #1 and use it to place 3 dots on each cookie to form the bunny face.  Allow the writing icing to cool completely (2-3 hours).  Do not cover the cookies while the icing is cooling.

After the icing has cooled completely, store at room temperature in an airtight container for up to 5-7 days.