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Roll dough on a floured surface to about 1/3″ to 3/8″ thickness preferred and cut into shapes using bunny shaped cookie cutter. Place cut out cookies on the prepared baking sheets 2 inches apart and then transfer to the freezer for 10 minutes, while you preheat the oven to 350 degrees F.
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Preheat oven to 325°F/163°C and line two baking trays with parchment paper or silicone mats. In a small bowl or plate, add 4 tbsp granulated sugar for rolling the dough. Do the same with sprinkles. For regular sugar cookies, use small cookie dough scoop to gather dough (about 1 ½ tablespoon each).
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Cream unsalted butter and sugar in a large bowl or bowl of a stand mixer, then mix in egg, vanilla extract, baking soda, cream of tartar, and all-purpose flour. Roll out cookie dough between sheets of wax paper using a rolling pin. For cookies that hold their shape, be sure to chill the dough. If you make the dough, cut out your bunnies and.
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Blue Bunny Frosted Sugar Cookie Soft is a sugar cookie-flavored frozen dairy dessert with a soft-serve-like texture. A 46-fl-oz tub costs around $5, varying with location. Peppermint Stick offers pink peppermint-flavored frozen dairy dessert with red and green peppermint candies. A 48-fl-oz tub costs about $5, varying with location.
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Shake off excess sugar back into the bowl. Continue decorating the remainder of the cookies with the royal icing and sanding sugar. Allow the cookies to set for about 10-15 minutes. At this point, you can add your eyes and mouth. Make 3 dots in a triangle shape in the middle of the face for the two eyes and the mouth.
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Cream butter mixture: In a large bowl, beat butter and sugar with an electric hand mixer or kitchen stand mixer. Beat until light and fluffy, be sure to scrape down the sides of the bowl. Beat in egg and extracts. Add dry ingredients: Slowly mix in flour and baking powder, 1 cup at a time until cookie dough has formed.
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Refrigerate the cookie dough slabs for a minimum of 1 hour. After chilling is complete, adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 375ºF. Line 2 cookie sheets with parchment paper and set aside. Flour your bunny cookie cutter then cut out your cookies.
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Royal icing - In the bowl of a stand mixer with the paddle whisk attachment, whip the egg whites with salt and lemon juice until foamy. Then, add the powdered sugar gradually and continue to whip until stiff peaks form. Pro tip - Keep the royal icing covered well with plastic wrap to prevent crusting.
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Let cool. Divide frosting into 2 bowls. In one bowl, add 1 ¼ cups of white frosting and set aside. In the other bowl, add the remaining ¾ cup white frosting, dye pink and place in piping bag with small round tip. Spread white frosting on top of baked sugar cookies.
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Beat butter, cream cheese, and granulated sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in whole egg and vanilla. Gradually beat in flour mixture until combined. Step 2 Flatten dough into a disk and wrap in plastic wrap. Chill 1 hour or up to 1 week.
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Instructions. Preheat the oven to 325 degrees. In a large mixing bowl cream softened butter, shortening, and sugar. Beat until fluffy with an electric mixer or stand mixer with paddle attachment. Turn the mixer down and add egg, vanilla, and almond extract. Add baking powder.
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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.
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