1
cup fluffy white whipped ready-to-spread frosting (from 12-oz container)
Decorating icing or gel
Assorted small candies or decors
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Steps
1
In large bowl, break up cookie dough. Stir or knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Reshape into log. If too soft to cut into slices, refrigerate up to 30 minutes.
2
Heat oven to 350°F. Cut cookie dough into 16 slices; cut 8 of the slices in half down the center. To make 1 rabbit cookie, place 1 whole slice on ungreased cookie sheet for head; place 2 halves on top, slightly overlapping on whole slice, for ears. Repeat to make 7 more rabbit cookies, placing 2 inches apart.
3
Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4
Frost cookies with frosting; decorate with icing and candies.
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Instead of frosting and decorating these cookies, sprinkle with pastel-colored sugars.
After making sweet bunny face cookies, get your little ones laughing with our Bunny Butt Cookies. The marshmallow fluffy tails will make these Easter bunny cookies as sweet to make as they are to eat.
Bunny Cookies are always a great idea. Here's our recipe for Easter Bunny Cookies, a sweet, coconut-topped treat for your celebration.
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