These vanilla cookies with cream cheese icing and marshmallow ears make fun, festive Easter treats that are simple enough to bake at home.
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:
- 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.
- 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.
- 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.
- Cut the marshmallows in half diagonally. Press the cut sides into glitter. Place two ‘ears’ onto each cookie.
- Advertisement -ADVERTISEMENT
