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Easter Bunny Sandwiches

Easter Bunny Sandwiches
Farhod Family

Easter Bunny Sandwiches


Sugar Cookie Cut-Outs

  • 2 large eggs
  • 1 Cup Country Crock Spread
  • 1 Cup sugar PLUS 2 Tbsp., divided
  • 1 Teaspoon vanilla extract
  • 3 Cups all-purpose flour

Chocolate Sandwich Cookie Icing

  • 3/4 Cups Country Crock
  • 2 Cups powdered sugar
  • 1/4 Cup cocoa powder
  • Melted white chocolate, for decorating
  • White sprinkles, for decorating


Sugar Cookie Cut-Outs

Line baking sheets with parchment paper.

Separate 1 egg; set aside.

Beat Country Crock® Spread with 1 cup sugar in large bowl with electric mixer until light and fluffy, about 2 minutes. Beat in whole egg, egg yolk and vanilla until blended. Gradually add flour and beat on low speed until blended. Divide dough in quarters; wrap in plastic wrap and flatter into disks.

Refrigerate at least 1 hour or until firm.

Preheat oven to 350°.

Remove plastic wrap from dough. Roll each dough quarter about 1/8-inch thick on floured surface with floured rolling pin. Cut dough into Bunny Rabbit shapes  with 3-inch cookie cutter. Arrange on prepared baking sheets, 1-inch apart. If dough becomes too soft, return to refrigerator to firm up. Beat remaining egg white and brush on cookies, then sprinkle with remaining 2 tablespoons sugar. Bake 10 to 12 minutes or until edges are just golden. Let stand 1 minute on wire rack; remove cookies from sheets and cool completely.

Chocolate Sandwich Cookie Icing

In the bowl of a stand mixer fitted with the whip attachment, beat the Country Crock, sugar and cocoa until smooth.

Spread a thin layer of icing on the bases of half of the bunny cookies and place the tops of the bunny cookies on the icing to make sandwiches. Place a small drop of white chocolate on the cookies to make the bunny tails and cover with white sprinkles. Place the cookies in the refrigerator for about 20 minutes to set.