Bunny Chick Cookies Recipes
BUNNY & CHICK COOKIES
Making sweet bunnies and chicks is child's play. Devouring the cookies is a tasty pleasure for all.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until dough forms.
- For 12 chicks: Shape dough into 12 (1-inch) balls for bodies and 12 (1/2-inch) balls for heads. Roll balls in yellow sugar. On ungreased cookie sheet, arrange small balls on tops of large balls to look like chicks. In bottom of each large ball, place licorice pieces for legs. On each small ball, place 1 M&M's™ minis chocolate candy for eye. Bake 7 to 9 minutes or until light golden brown. Immediately place candy corn on head of each for beak. Cool 1 minute; remove to wire rack. Cool completely, about 30 minutes.
- For 12 bunnies: Reseve 1/4 cup dough. Shape remaining dough into 12 (1-inch) balls for heads. Roll balls in pink or purple sugar. On ungreased cookie sheet, for each bunny, place 1 ball and flatten slighty. With reserved dough, shape bunny ears and cheeks and roll in sugar as desired; arrange on each cookie. Place 2 M&M's™ minis chocolate candies on each face for eyes and 1 baking bit for nose. Place white candy sprinkles in cheeks for whiskers. Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove to wire rack. Cool completely, about 30 minutes.
Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 14 g, TransFat 0 g
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- The edges of the orange slices sort of form a triangle, which makes for a perfect beak. Cut off about 1/4 inch of the edge of each orange slice, and set aside to use as beaks.
- To prepare cookies, in a large mixing bowl, beat together cake mix, eggs, and shortening until well-blended.
- Add several drops of yellow food coloring if you want the yellow color of the chicks to be brighter.
- For each chick, roll two balls of dough. One ball should be about 1 1/2 inches, and the other should be about 3/4 inches. Just make sure that one ball is a good bit larger than the other.
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- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and powdered sugar until smooth and fluffy. Add vanilla, salt and egg, and stir until completely smooth and well combined.
- Sift flour and baking powder over wet ingredients and stir until smooth dough forms. Transfer dough to a sheet of plastic wrap and flatten into a round disc. Wrap tightly and refrigerate for at least an hour until firm and well-chilled.
- Remove dough from refrigerator, preheat oven to 325 degrees and line a baking sheet with parchment paper. Roll out dough to a width of about ¼" on a lightly floured surface. Cut cookies using a 2" round cookie cutter and transfer to prepared baking sheet. Collect any scraps and re-roll or wrap and freeze additional dough for up to a month.
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