I’m back with what’s quickly becoming a seasonal tradition. Last Spring it was all about flowers. This Winter it was all about snowflakes. Now Haniela’s has brought us all together again with Easter treats and crafts. And there are a whole bunch of us this year. Which means a whole bunch of ideas for the holiday. Why, it’s a virtual Easter Extravaganza! Just click on each picture above to visit the bloggers’ posts.
To see all the bloggers’ creations, click HERE to visit Haniela’s, and be sure to stop by everyone’s site for the full tutorials. For the direct links, scroll to the bottom of this post.
I kept things simple with some bow tie bunny cookie pops. When given the only parameter of “Easter-inspired,” I was overwhelmed with directions. Eggs, baskets, pastels, chocolate bunnies, gingham, daisies, carrots, cookies, cupcakes, fondant, marshmallows… So I scratched all that and just stuck with a plain white bunny. Two dots for eyes and a sprinkle nose makes these even simpler, and that, my friends, was purposeful. Defiant, almost, against complication. Though I guess the over calculating of simplicity erases said simplicity. And there you have my psyche in a nutshell. Sigh.
To make these…
First, make the cookies. Prepare cookie dough according to the recipe, chill, roll out 3/8-inch thick (for pops) or 1/4-inch thick (for regular cookies), cut out bunny heads (I cut off the heads of my copper bunny cutter, but you can cut the heads off any you prefer), insert lollipop sticks (found at the craft store), and bake according to the recipe. Let cool completely. For tips on making cookie pops, click HERE.
Second, make the icing. Prepare royal icing according to the recipe. Tint about about two cups of icing (depending on how many cookies you are decorating) white using Americolor Soft Gel Paste Bright White food coloring. Prepare a disposable decorating bag with coupler and size “3” decorating tip (found in the craft store). Fill with half of the icing and close tightly with a rubber band. Reserve and cover the remaining white icing. For tips on finding supplies, click HERE.
Third, decorate the cookies. Pipe an outline on the cookies and let set about 15 minutes. Thin the reserved white icing with water, a few drops at a time, until the consistency of thick glue. Fill an empty decorating bag with the thinned icing, snip the tip about 1/4-inch and loosely pipe to fill the cookies, encouraging the icing as needed with a toothpick. Let the cookies dry well, several hours at least, or overnight preferred. For tips on basic cookie decorating, click HERE. When dry, use a dab of light corn syrup to adhere a little heart sprinkle, and draw two dots with an edible writer.
Fourth, add the bow tie. To make the bow ties, fold a piece of decorative paper in half and cut out half a bow tie at the fold. Cut a couple slits at the top and bottom of the center of the bow tie to thread the lollipop stick through.
Thank you to Haniela’s for including my bunnies in such a great collection! Visit each blogger at the links below:
3D Easter Bunny by Marielle – De Koekenbakkers
Chick Cupcakes by Robin – Bird On A Cake
Mrs. Bunny Centerpiece by Myriam – Chapix Cookies
Cheesecake Easter Eggs by Beth – Hungry Happenings
Cho “Bunny” Greek Yogurt Pops by Jill – Kitchen Fun With My 3 Sons
Hidden Easter Eggs by Stephanie – Ellie’s Bites
Easter Egg Cupcakes by Liz – Hoosier Homemade
Easter Treat Pouches by Elena – Just Me
Mini Meringue Cake by Karyn – Pint Sized Baker
Bunny Cake by Kathia – Pink Little Cake
Easter Gumball Machine by Marlyn – Montreal Confections
Easter Island by Laura – A Dozen Eggs Bake Shoppe
Easter Bunny Sandwich by Michelle – Creative Food
Bunny Garland by Sue – Munchkin Munchies
Egg Hunt Pound Cake by Jennifer – Not Your Momma’s Cookie
Dutch Easter Egg by Lorraine – Lorraine’s Cookies
Easter Egg Painting Chicks by Mike – Semi Sweet
Easter Basket Cookies by Amber – Sweet Ambs Cookies
The Carrot Patch Cake by Kim – The Partiologist
Cookie Bunny Pop by Meaghan – The Decorated Cookie
Pretzel Bunnies by Sarah – Miss CandiQuik
I, Robot Egg Cookie by Hani – Haniela’s
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