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We tried these Easter Bunny Lemon Cookies in our kitchen, and the adults and kids loved it! Our Il Fusti Lemon Olive Oil made the cookie dough softer and added a tang to every bite. Make sure to let them cool before serving - we think they’re even tastier when chilled.
Whisk together flour and salt in a bowl. Beat Il Fusti Lemon Olive Oil, 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.
Flatten the dough into a disk and wrap it in plastic wrap. Chill for 1 hour or up to 1 week.
Heat oven to 325°F. Line two baking sheets with parchment paper. On a floured work surface, roll the dough to 1/4 inch thick. Cut cookies with a 3 1/2-inch bunny-shaped cookie cutter. Combine scraps, re-roll, and cut one more batch of cookies.
Bake until golden around the edges, 11 to 12 minutes. Cool on pan for 5 minutes, then remove to a wire rack to cool completely.
Make royal icing: Whisk together confectioners’ sugar, egg white, and water in a bowl until thick and smooth. Transfer to a piping bag fitted with a #4 tip or a zip-top plastic bag with a small hole cut in the corner.
Pipe the outline on half of the cookies; let dry for a few minutes. Flood the center of the cookie with royal icing. Use a toothpick to drag icing and fill in any holes. Set aside to dry completely.
Scoop teaspoons of the reserved cake frosting onto the unflooded cookies to create tails. Sprinkle with coconut. Place a dollop of reserved frosting on the back of each cookie and press it in.
This recipe was adapted and sourced directly from CountryLiving.com