I’m happy to say that they’re easy to make! We always leave out cookies and carrots for the Easter Bunny. I’ve been scrambling to keep Easter festivities alive because of COVID-19. I don’t see how we’re going to have a normal Passover Seder and attend any Easter Egg Hunts, but I CAN bake for Easter and buy special Easter gifts for mail order. In fact, that’s just what I did. I’ve been staying home since March 13th and didn’t get my normal chocolate coins from the leprechauns. So I reached out locally and someone left me out a sanitized bag of them so I could hide them for the kids. I want the magic of the holidays to live on, even during this time.
Stained Glass Cookies For Easter:
What You Need:
½ cup unsalted butter, room temperature
½ cup granulated sugar
1 large egg
½ tsp vanilla extract
1 ½ cups all-purpose flour + extra for rolling
1 tsp baking powder
½ tsp salt
2 drops purple gel food coloring
8-9 cherry Jolly Rancher candies
1 bunny-shaped cookie cutter (the one used in this recipe is about 2 inches at its widest point and 3 inches at its longest)
1 small heart cookie cutter (about 1 inch in size)
Yields: approx. one dozen cookies, depending on the size of cookie cutter)
What You Did:
1 – First, in a large bowl, cream together butter and sugar.
2 – Add egg and vanilla extract into the butter and sugar mixture, and then mix it.
3 – And then in a separate bowl, whisk together flour, baking powder and salt.
4 – Slowly add dry ingredients into wet ingredients. Mix until cookie dough forms.
5 – Add purple gel food coloring into the cookie dough and knead until completely tinted.
6 – Then, wrap in plastic and refrigerate for 30 minutes.
7 – Once time is up, remove cookie dough from refrigerator.
8 – And then line a cookie sheet with parchment paper and set aside.
Preheat oven to 350 degrees F.
9 – Cover a rolling pin and your work surface with flour. Roll out the cookie dough until it’s about ¼ of an inch thick.
10 – Cut out 12 rabbit-shaped cookies using your cookie cutter. Place each one gently on lined cookie sheet.
11 – Use a miniature heart-shaped cookie cutter (to cut out a heart-shaped hole in the middle of each cookie).
12 – Unwrap candies and place in a zip-up sandwich bag. Use a heavy item (marble rolling pin, meat mallet, etc.) to break them up into small pieces.
13 – And then fill up the heart-shaped cavity with crushed candy.
14 – Bake cookies for 10 to 12 minutes. Lastly, allow to cool on a wire rack before serving. Enjoy!