BUNNY BUTT SNICKERDOODLE COOKIES
Turn store-bought cookie dough into an adorable and subtly spiced Easter treat.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 cookies
Number Of Ingredients 8
Steps:
- Add the cookie dough to a medium bowl, then fold in the flour and 1/2 teaspoon of the cinnamon until well combined. Refrigerate until cold, about 10 minutes.
- Set aside 1/3 cup (about 1.6 ounces) of the dough for the tails. Cut the remaining dough into 8 equal pieces (about 1.8 ounces each). Roll each piece into a 9-inch-long rope, pressing a little harder on the ends to make them pointy (these will become the ears). Gather both ends of a rope and loosely twist the rope twice in the middle to create the bunny body, leaving an open loop at the bottom (the tail will go here) and separating the pointed ends at the top to look like ears. Transfer to an ungreased rimmed baking sheet and repeat with the remaining 7 ropes.
- Preheat the oven to 350 degrees F.
- Divide the reserved dough into 8 equal pieces (about 0.2 ounces each). Roll each piece into a ball and place into the loop of the bunny body. Freeze until very cold, about 20 minutes. Bake until the cookies are set and just turning golden on the bottoms, about 16 minutes. Transfer the bunnies to a wire rack to cool slightly.
- Meanwhile, mix the confectioners' sugar, cream cheese and milk in a medium bowl until smooth. Mix the granulated sugar and the remaining 1/2 teaspoon cinnamon in a small bowl. While the bunnies are still warm, brush all over with some of the cream-cheese glaze and sprinkle with the cinnamon-sugar. Brush the tails with a little more glaze, then decorate with sprinkles. Let the bunnies cool completely, about 30 minutes. Serve any remaining glaze on the side for dipping.
PECAN SNICKERDOODLES
Up the ante on classic snickerdoodles with some nutty pecan goodness. These Pecan Snickerdoodles are an easy twist on everyone's favorite cookie.
Provided by My Food and Family
Categories Baking Ingredients
Time 32m
Yield Makes 6 doz. or 36 servings, 2 cookies each.
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Mix first 5 ingredients in large bowl. Beat butter and 1-1/2 cups sugar in large bowl with mixer until light and fluffy. Blend in eggs. Gradually beat in flour mixture until well blended. Shape into 1-inch balls.
- Mix remaining sugar and cinnamon. Roll balls in cinnamon sugar. Place, 2 inches apart, on baking sheets.
- Bake 10 to 12 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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