Merlin Central's Recipe of the Month. Bunny Cookies.

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Michael Memoli
Your Concierge Computer Consultant
Recipe of the Month
March 2013

Bunny Cookies

Use your favorite bunny cookie cutter to make these charming cookies, or use the pattern you cut out of cardboard.

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

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

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

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

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

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

Decorate with tinted decorating icing (I use the tubes sold in the baking section.). Let cookies stand until icing is firm. Store in airtight container between sheets of waxed paper for up to 2 weeks.

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