royal bunny icing

makes 2 cups

lbs = pound

oz = ounces

t= teaspoon

1 egg white = 1 oz

ingredients

1 lbs icing sugar

1/4 t cream of tartar

3 oz egg whites

pinch of salt

flavour and colour

instructions

in the bowl of the Kitchen Aid, sift the icing sugar and cream of tartar. In another bowl, whisk the egg whites until frothy. pour the egg whites over the icing sugar, and with the whisk of the kitchen aid in your hand, whisk the egg whites and icing sugar together until they come together a little bit. Set up the bowl and whisk on the mixer, mix on low speed until it comes together, then on high speed for 2 minutes, or until the icing is thick and pale white.

separate the icing into 2 containers, and put a piece of plastic wrap over the container, touching the icing directly, so it doesn't form a crust as it starts drying. Mix colour into each icing. start with a tiny drop, stir with a little spoon, and see the results. for the colour, add a small amount at a time, don't add a lot or you'll get intense colour, which can only be corrected by adding a ton more white icing. A little goes a long way should be your rule of thumb.

flavour: definitely add vanilla if you have it. other flavours can be any kind of citrus oil, add a 1/2 t, or orange blossom water, add 1 1/2 t, or any type of flavour you've got lying around. I am a big fan of rose, bergamot and lavender. think about who is going to eat your cookies before adding anything too crazy though..

bunny bling bling tip: royale bunny icing is so hard and sweet when it dries! make sure you thin out the icing with a drop or two of water, until it reaches the correct, runny consistency. once you dip the cookies in the icing, the icing should be thin enough to run off, but thick enough that you can't see through it. make sure that the consistency is correct before trying to work with the bunny icing!

sweet bunny swiss butter cookie

t=teaspoon
T=tablespoon
c=Cup
g=gram

ingredients

250 g unsalted butter, soft
250 g sugar
5 yolks
1/4 c 35% cream
zest of 1 orange
1 t cinnamon
1 t pure vanilla extract (bunny bling bling is using almond extact today, but only 3/4 t)
1/4 t salt
500 g all purpose flour

instructions

cream the butter and sugar in the bowl of the kitchen aid until smooth. Scrape the bowl with a rubber spatula a lot during this whole process to get the bottom of the bowl cleared. Add the yolks, mix, scrape, add the cream, mix, scrape, then the zest, cinnamon, vanilla, salt and flour. Scrape the bowl. Add 1/2 the flour, mix until smooth, then the other half of the flour and mix until you see the dough coming together around the mixing paddle. the dough should be smooth and well mixed.



flatten some plastic wrap on the work surface, and pile the dough on the plastic wrap. wrap it up in a little parcel, and flatten it so it cools and hardens in the fridge in a thin layer while you do something else for at least 1 hour.

Preheat your oven to 350F.

Take the dough out of the fridge, and cut it in half. Set one half aside. roll out the dough, using plenty of flour on the surface and the rolling pin. turn the dough and roll it in 2 directions until it is about 1/4-1/2 cm thick. cut out the bunny cookies and lie them out on a sheetpan covered in parchment paper, or non stick sheet. Freeze the cookies on the sheetpan for 1/2 hour until hard.

Bake the cookies in your preheated over at 350F for 8 mins then rotate the pan, then another 8 minutes. baking times may vary depending on the size and thickness of the cookies, and the oven you are using. bake to lightly golden brown on the edges and underneath.

Bunny Bling Bling Tip: ALWAYS use a timer!