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Makes about 30 biscuits.

For the cookies

• 250g soft butter
• 375ml castor sugar
• 2 eggs
• 10ml vanilla essence
• pinch salt
• 5ml baking powder
• 4 cups cake flour

For the icing

• ½ x 230g tub cream cheese, softened
• 250ml icing sugar
• 5ml vanilla essence
• 250ml cream

For the bunny ears

• 30 marshmallows
• 1 small tub pink glitter

Method:

1. For the cookies, preheat oven to 180°C. Line baking trays with baking paper. Beat the butter and sugar until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, salt and baking powder. Add flour, 1 cup at a time, until combined. Don’t overwork.
2. Roll out between 2 sheets of plastic wrap to 5mm thickness. Use a 6.5cm round cutter to cut into circles and place on prepared trays. Reroll offcuts once. Bake for about 12 minutes or until light golden and cooked. Cool.
3. For the icing, beat cream cheese, sugar and vanilla until combined. Beat cream until stiff peaks form. Fold cream into cream cheese mixture until combined. Spoon into a piping bag fitted with a star or grass tip nozzle. Pipe icing onto the cookies.

4. Cut the marshmallows in half diagonally. Press the cut sides into glitter. Place two ‘ears’ onto each cookie.