1 cup (2 sticks/8 oz./225g) butter
1 cup brown sugar
2 cups molasses
5 cups all-purpose flour
2 tbsp. pumpkin pie spice
1 tsp. baking soda
Icing (see recipe below) optional
Cream butter and sugar, add molasses and egg. Beat until smooth. Sift together flour, pumpkin pie spice and baking soda; add to mixture. Beat until well mixed. Cover and chill 2 hours.
Preheat oven to 350 degrees F/180 degrees C.
Divide dough in half. Roll dough, half at a time, to a 1/4-inch thickness. Cut out dough with 5-inch bunny or rabbit cookie cutter.
Bake cookies on greased baking sheets 9 to 11 minutes or until edges darken slightly. Cool for 5 minutes then remove to wire racks to cool completely. Repeat with remaining dough. Decorate with icing as desired.
Note: You may leave cookies plain or ice with just plain white icing or use the different food colorings for a colorful cookie.
Makes 3 1/2 dozen cookies.
3 cups confectioners' sugar
1/2 teaspoon lemon juice
2 tablespoons powered egg whites
6 tablespoons warm water
Pink food coloring
Green food coloring
Blue food coloring
Yellow food coloring
You will also need:
Large resealable plastic bags
Pastry bag fitted with fine tip
1. Using an electric mixer set on low speed, mix powdered egg whites and warm water until all the water is incorporated, about 2 minutes.
2. Add the sugar and the lemon juice; mix on high speed until icing is smooth, about 5 minutes (at this point you can just leave the icing white or you may tint some of the icing). Divide icing evenly among 5 bowls. Set aside 1 bowl of icing.
3. Tint remaining bowls of icing pink, green, blue, and yellow; spoon each color into large resealable plastic bags; snip off one corner for piping.
4. Using tinted icing, pipe an outline onto each cookie then fill with base color; spread icing evenly. Let icing set until dry.
5. Place reserved white icing in a pastry bag fitted with a fine tip. Pipe designs on cookies as desired. Let icing set until dry.
Date: March 3, 2007