Anyway...I love the shape of this bunny cookie cutter. It's just perfect for a "chocolate" bunny. I do have three egg cookie cutters (everyone needs three, right?), but none larger than the bunny cutter. So, using the bunny cutter as a guide, I just cut large eggs with a paring knife:
{Oh, PS. That edible Easter grass? Cute, but not exactly delicious.}
- sugar cookies cut with a bunny cookie cutter and hand-cut with a paring knife
- royal icing, divided and tinted with AmeriColor Sky Blue mixed with Ivory & Chocolate Brown, Bright White
- disposable icing bags
- coupler and tips: #2, #1
- squeeze bottles
- toothpicks
- small ramekin
- small, clean paintbrush
Thin the blue and brown icings with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup. (Reserve some of the blue icing for piping details later.) You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin. Count of 2-3 is good. Cover with a damp dishcloth and let sit for several minutes.
Stir gently with a silicone spatula to pop and large air bubbles that have formed. Pour into squeeze bottles as needed.
Let the cookies dry at least one hour.
Add the details to the bunny cookie, using a #2 tip for the bow and #1 tip for the eye.
Let the cookies dry uncovered, 6-8 hours, or overnight.
The next day, add the "speckles" to the eggs. Mix equal(ish) parts water and chocolate brown food coloring. Dip a clean paintbrush into the mixture and flick over the cookies with a GLOVED finger.
(For more details and pictures of the speckling process, click over to this post.)
This will dry in about 15-30 minutes.
Happy Easter, bunnies!