Need cheering up this Easter? These cute Meringue Bunny Tail Cookies will lift your spirits.
I think I typed too soon to think this week would be unlike last year’s week before Easter.
The lockdown in Brisbane has meant the girls started Easter holidays earlier. So no Easter Hat Parade again for Phoebe.
I officially start holidays from tomorrow and so I was keeping a lot of Easter craft to do with the kids on Thursday.
But my Phoebe wanted to do some Easter baking. I had all the ingredients to make some special cookies, until I realised I didn’t. Someone had eaten all the chocolate buds for paw print cookies. No one knows who though.
I had no other lollies, other than marshmallows, to decorate our Easter cookies.
So I went through the pantry and came up with an alternative – we’d make Meringue Bunny Tail Cookies! The mini meringues were spare from the Pavlova Grazing Platters I made over Christmas.
This recipe is the same biscuit base I shared on Be a Fun Mum. But instead of using chocolate freckles, I iced the biscuits and added mini meringues for the tails.
They came up pretty well and thought I’d share the recipe here if you need to do some emotional Easter baking… because it’s not looking too good in Brisbane and the Gold Coast.
You can also make other shaped cookies from the dough. We also cut out Easter eggs and Christmas trees – to ice orange and green for carrots. But alas, I had no yellow food dye to make the orange icing.
Yields 30 cookies
15 minCook Time
15 minTotal Time
- 250gm butter cubed and softened
- 1 cup of caster sugar
- 1 egg lightly beaten
- 1 tsp vanilla essence
- 3 cups of plain flour
- 1.5 cups of icing sugar
- 1 tablespoon of butter
- 2 tablespoons of hot water
- 1 drop of red food colouring
- Mini Meringues
- Turn oven on to 180c to preheat.
- Beat the butter and sugar together in an electric mixer until light and creamy.
- Add egg and vanilla and mix until combined.
- Stir in flour to create a soft dough.
- You can place the dough in the fridge for 30 minutes to chill.
- Roll the dough to 3mm thickness and cut out cookies using your cutter.
- Gently place the cookies onto a lined tray.
- Place in the oven for 12-15 minutes or until lightly brown.
- Once the cookies have cooled make your icing.
- Mix the icing sugar, butter and hot water together to make icing.
- Add the food colouring.
- You may need to add more hot water or icing sugar to get the right consistency for spreading on the cookies.
- Immediately add a meringue to each cookie after it has been iced.
Other Easter Recipes