Bunny Tail Cookies

step 1 Remove Sweet Loren’s Cookie Dough from the fridge and soften, at room temperature, about 20 minutes. Preheat oven to 325F. 

step 2 Flour your work surface.

step 3 As soon as the cookie dough is soft, combine the cookie pucks together and knead them until you have one big ball of cookie dough. Push down the dough so that it becomes flat and easy to roll.

step 4 Grab your rolling pin and start rolling until dough is about 1/4 inch thick.

step 5 Using your large circle cookie cutter cut out your cookies and place on a nonstick cookie sheet, lined with parchment paper for easier clean up. Note: If your sheet isn’t non-stick and you are not using parchment paper, we recommend using a non-stick spray. Mold cookie dough scraps back into a ball, roll out the dough, and cut into small circles. Use your thumbs to form these small circle cookies into oval shapes. You should have 6-8 large circles and 12-16 mini oval shaped cookies.

step 6 Once you have all your cookies cut out, place your tray(s) into the refrigerator for about 10 minutes, or in the freezer for 5 minutes, until the dough feels hard to the touch.

step 7 Now its time to bake! Place your trays into the oven for 11-13 minutes. Since ovens do vary, check at the shortest time and add time as needed, and until your cookies are golden brown. Remove from oven and place on a cooling rack and allow to cool completely before icing.

icing directions

step 8 Combine the confectioners sugar with 2 teaspoons water in a medium bowl. Mix until thick and smooth. Place 2/3 of your icing into one bowl and add pink pastel food coloring. Leave 1/3 white icing in separate bowl.

step 9 Spread the pink buttercream icing onto the cooled large circle cookies.