Bunny Cookies

By carvalhohm

Ingredients

• 3 cups all purpose flour
• 2 teaspoons baking soda
• 1-1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup solid vegetable shortening
• 1/2 cup sugar
• 1 egg
• 1/2 cup molasses
• 1-1/2 teaspoons cider vinegar

Details

Adapted from recipesecrets.net

Preparation

Step 1

Step 1
Sift together flour, baking soda, ginger, cinnamon, cloves and salt onto waxed paper.

Step 2
Beat together shortening, sugar and egg in large bowl with electric mixer until fluffy, for about 3 minutes. Beat in molasses and cider vinegar. Stir in flour mixture until blended and smooth. Gather dough into ball; wrap and chill for several hours.

Step 3
Preheat oven to 375 degrees. Divide dough in half. Roll out half of dough with lightly floured surface to generous 1/8-inch thickness. Keep remainder of dough refrigerated while working with first half.

Step 4
To use bunny pattern, draw pattern onto a piece of cardboard. Make sure ears are attached to head. Cut out pattern. Place pattern on dough and trace with toothpick. Cut out cookies. Place 1 inch apart on lightly greased baking sheets. Reroll scraps, using up all the dough. Repeat with remaining dough.

Step 5
Bake in preheated 375 degree oven for 5-7 minutes or until firm. Transfer to wire rack to cool completely.

Step 6 If you wish to decorate cookies, prepare Decorator Icing, tinting portions if you wish. Decorate cookies as desired. Let cookies stand until icing is firm. Store in airtight container between sheets of waxed paper for up to 2 weeks.

Decorator Icing:
Prepare one recipe Royal Icing, using packaged meringue powder and following directions on package. Dried meringue powder is best for uncooked frostings due to increased concern about the presence of salmonella bacteria in raw eggs. Meringue powder is available in stores where decorating and baking supplies are sold.