- 1 and 1/2 cups of flour and a little more for the work surface
- 1/4 tsp. of salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 30 gr of cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1 large egg, plus 1 large egg white
- 1/2 teaspoon pure vanilla extract
- 2 cups of icing sugar
- 1/2 teaspoon of water
- 1/4 cup unsweetened grated coconut
1. Mix the flour and salt in a bowl. Beat the butter, cream cheese and granulated sugar with an electric mixer at medium speed until the mixture is smooth, 2 to 3 minutes. Beat the whole egg and vanilla. Gradually, pour over the flour mixture until you bind everything.
2. Crush the dough in a disc and wrap it with plastic. Cool 1 hour or up to 1 week.
3. Heat the oven to 165 ° C. Line two baking sheets with parchment paper. On a floured work surface, stretch the dough up to 7 cm thick. Cut the cookies with a bunny shaped cutter. Board and knead the remains, rewind and cut a lot more than cookies.
4. Bake until golden brown by the edges, from 11 to 12 minutes. Let cool for 5 minutes, then place them on a rack to cool completely.
5. Prepare real frosting: Mix the icing sugar, egg white and water in a bowl until all the mixture is bound and smooth. Transfer it to a pastry bag equipped with a # 4 tip or a plastic bag with a small hole cut in the corner.
6. Decorate the edges of half of the cookies; let dry a few minutes. Fill the cookie center with real icing. Use a toothpick to drag the frosting and fill in any remaining holes. Let it dry completely.
7. Use teaspoons of the frosting of the cake reserved for cookies to create tails. Sprinkle with coconut. Place a spoonful of reserved glaze on the back of each cookie and paste them on the sides of the cake.
Recipe: Chamomile Daisy Cake ...
Via: Country Living US