The Cutest Bunny Paw Easter Cookies for Toddlers
These may be the most adorable Easter cookie you've ever seen! They are light and fruity and much healthier than a chocolate bunny!
Ingredients
- 200 g plain flour
- 100 g butter at room temperature
- 1-2 tbsp water
- 10 raspberries
- 2 tbsp cream cheese
- 1 tbsp icing sugar
Method
- Preheat the oven to 190ºC/375ºF.
- In a bowl add the flour, butter and mix together. Add water one tablespoon at a time until it comes together into a dough. Knead gently then empty onto a little cling film, and roll into a log. Refrigerate for 30 minutes or until ready to use.
- Slice into cookies, then cut each one in half. Roll one of the halves into a ball and press down with your finger. Then divide the remaining half into three and roll into the bunny paws. Place around the larger ball.
- Take a small spoon with a dip, then press the little circles so they are indented.
- Bake for 8-10 minutes, remove from the oven and press the indents down again slightly. Leave to cool fully.
- To make the icing, mash together then raspberries, mascarpone and icing sugar until it’s smooth.
- Add a 1/4 teaspoon to each bunny paw, then refrigerate until the icing has set.
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