Iced Rabbit Cookies Recipe
Ingredients
| Margarine | 1/2 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Flour | 3 Cup (16 tbs) | |
| Egg milk | 1 Teaspoon (Leveled) | |
| Confectioner’s sugar | 1 1/2 Cup (16 tbs) (Decoration:) | |
| Orange juice | 1 Teaspoon (Leveled) (Decoration:) | |
| Coloring | ||
| Currants | ||
Directions
Cream the margarine and sugar, add the flour and just enough milk or egg to make a firm rolling consistency.
Knead well, roll out on a lightly floured board and cut into 'rabbit' shapes, either using a metal cutter or cutting round a card board shape.
Save enough dough to cut oblong pieces, upon which the 'rabbits' will stand when baked and iced.
Put on to ungreased cookie trays, bake for 12-15 minutes in the center of a very moderate oven, 325-350°F.
Cool on the trays and store until ready to serve.
Blend the confectioners' sugar with orange juice and coloring, ice the 'stands' and the 'rabbits', press currants in position for 'eyes'.(The cookies may be served without icing.)
Knead well, roll out on a lightly floured board and cut into 'rabbit' shapes, either using a metal cutter or cutting round a card board shape.
Save enough dough to cut oblong pieces, upon which the 'rabbits' will stand when baked and iced.
Put on to ungreased cookie trays, bake for 12-15 minutes in the center of a very moderate oven, 325-350°F.
Cool on the trays and store until ready to serve.
Blend the confectioners' sugar with orange juice and coloring, ice the 'stands' and the 'rabbits', press currants in position for 'eyes'.(The cookies may be served without icing.)
Chef
