Shortcrust Bunnies

Shortcrust bunnies are delicious bunny-shaped shortcrust cookies, perfect for Easter festivities or a sweet afternoon. Below you will find the classic recipe, but remember that you can personalize the decorations as you like, perhaps with an Italian touch, like a limoncello glaze or chopped almonds.

Ingredients

• 250 g of all-purpose flour
• 125 g of cold butter, cubed
• 100 g of granulated sugar
• 1 large egg
• 1 egg yolk
• 1 pinch of salt
• Zest of 1 lemon, grated (optional for an Italian touch)
• Vanilla extract or vanillin (optional)

For decoration (optional):

• Icing sugar
• Melted dark chocolate
• Sprinkles, little candies or other decorations

Preparation

1. In a large bowl, mix the flour with the sugar and a pinch of salt.
2. Add the cubed cold butter and work the mixture with your fingertips until it resembles breadcrumbs.
3. Add the whole egg and the yolk, the grated lemon zest and a bit of vanilla, if desired. Work the dough quickly until it forms a homogeneous ball.
4. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
5. Preheat the oven to 180 °C (350 °F).
6. Roll out the dough on a lightly floured surface to a thickness of about 4-5 mm.
7. Use a bunny-shaped cutter to cut out the cookies and place them on a baking tray lined with parchment paper.
8. Bake the shortcrust bunnies for about 12-15 minutes or until golden.
9. Let them cool completely before decorating, if desired, with icing sugar, melted chocolate, or colored sprinkles.

Curiosity

Shortcrust cookies are versatile and allow for many variations. For example, for an Italian touch, you could add some almond paste to the dough or flavor them with a sweet Italian liqueur like Amaretto di Saronno. These little tweaks can turn a simple cookie into a delicious taste experience that recalls the Italian confectionary tradition.