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Cream sugar and butter until light and fluffy.
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Add eggs and vanilla.
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In a separate bowl, mix dry ingredients.
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Add dry ingredients to butter mixture and mix until combined.
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Put a handful of the freshly made dough between two sheets of parchment paper and roll to desired thickness.
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Repeat with the rest of the dough.
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Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer.
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Cut dough with egg and rabbit cookie cutters and place on a parchment lined cookie sheet.
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Bake at 350° F for 8 -10 minutes. Let cool before decorating.
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To make the royal icing, beat 7 tablespoons water and meringue powder with a mixer at medium speed until foamy. Sift in confectioners’ sugar; beat at low speed until smooth. Add corn syrup and extract. Increase speed to medium-low, and beat for 5 minutes. Increase speed to medium-high, and beat icing until glossy and stiff peaks form.
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Place in piping bag and line the cookies with frosting, then allow to set for 5 minutes.
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Flood the cookies with icing, then spread to coat. Allow to dry completely, about 4 hours.
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Once cookies are dry they are ready to decorate.
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Combine 2 teaspoons of gold edible powder with a drop of extract or vodka. You want it to be a thick paint consistency.
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Paint gold onto bunnies and allow to dry completely, about 1 hour.
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For the watercolor eggs, place a drop of gel food coloring on a plate. Dampen brush in water, then in gel.
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Paint eggs with different colored gel, then allow to dry for 10 minutes and brush with a stroke of gold, if desired.