Two snips of your kitchen shears transform an oblong ball of cookie dough into the cutest minimalist Easter bunny ever. Use your sharpest, finest shears to snip those floppy ears, says cookie maven Martha Stewart, who is responsible for this charmer of a recipe. It’s from her latest cookbook, “Martha Stewart’s Cookie Perfection” (Clarkson Potter; $26).
Bunny Cookies
Makes about 3 dozen
Ingredients
2 sticks unsalted butter, room temperature
¾ cup sugar
1 teaspoon vanilla extract
½ teaspoon coarse salt
1 large egg white
Gel-paste food coloring in pink and lavender
3 cups unbleached all-purpose flour
Directions
In a large bowl, using an electric mixer on medium, beat butter and sugar until pale and fluffy, about 2 minutes. Beat in vanilla, salt and egg white. For pink bunnies, add 1 to 2 drops of gel for desired color; for lavender bunnies, add 1 to 2 drops. Gradually add flour and mix on low until combined.
For each bunny, roll 1 tablespoon dough between palms to create a 1-inch oval. Hold kitchen shears at a 30-degree angle; snip ears about ½ inch from front. (Do not cut all the way through.)
With a toothpick, poke holes for eyes. Transfer to parchment-lined baking sheets. Refrigerate until
firm, about 1 hour.
Heat oven to 350 degrees. Bake cookies, rotating sheets halfway through, just until golden brown on bottoms, 22 to 25 minutes. Transfer to wire racks and let cool completely. (Cookies can be stored in an airtight container at room temperature up to 3 days.)