Wednesday, April 4, 2012

Happy Easter, bunnies!

aaaand, the obsession with double-decker cookies continues....
How do you say Happy Easter?  Dots, bunnies, sparkling sugar?

Yep.  That should do it.

You've heard of the "double-decker" cookie, right?  Two cookies, but only the guilt of eating one.  It's part of my new diet plan.

{You know, I thought the pink would be my favorite, but I actually ended up loving the yellow.}

Let me show you how to make them...
For the double-decker bunny cookies, you'll need:
  • sugar cookies (pick any flavor cut-out here) in scalloped ovals and tiny bunny faces
  • royal icing, divided and tinted with AmeriColor Lemon Yellow, Electric Pink, Regal Purple, Bright White, and Super Black
  • couplers and tips: #3, #1
  • disposable icing bags
  • squeeze bottles
  • toothpicks
  • small paintbrush
  • small ramekins
  • meringue powder
  • basket-style coffee filter
  • sparking or sanding sugar: yellow, pink and purple
Use a #3 tip to outline the ovals and bunnies.  Reserve some of this piping consistency royal icing.

{PS...I'm officially obsessed with this scalloped oval.  PPS...anyone else watch Fashion Police?  Now I can't say "I'm obsessed" with something without thinking of Kelly Osbourne.}

Thin the yellow, pink, purple and white icings with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup.  You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin.  Count of 2-3 is good.  Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed.  Pour into squeeze bottles as needed.

Working a few cookies at a time, fill (flood) the ovals with white icing.  Use a toothpick to guide to edges.

On top of the wet white icing, drop dots of the thinned colored icing, starting with the first cookie filled.  (Giving the base color a few minutes to set will help prevent bleeding.)

Fill in the bunny faces.  Let the cookies dry uncovered 6-8 hours or overnight.

The next day,  mix 1/2 teaspoon meringue powder with 1/2 teaspoon water.  Brush this mixture onto the bunny faces.  Sprinkle on the sugar, shaking the excess off over a coffee filter.  Use the filter as a funnel to pour back into the jars. {psst...can you see where I overfilled one?}

Use a #1 tip to pipe eyes on the bunny faces in black.  Add a nose in an alternating color.

Pipe a small amount of icing onto the back of the bunny cookies.  Place on the ovals and press down slightly to adhere.  Let the cookies dry for at least 30 minutes before packaging and stacking.

What are you baking this Easter?

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