Easter Bunnies

Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

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Shape dough into long ropes ¾ to 1 ″ in diameter; cut in 10 to 12″ lengths. Tie in loose knots, bringing ends straight up to make ears. Press in raisins for eyes. Brush with 1 egg yolk beaten with 1 tblsp. water. Let rise on greased baking sheet. After baking and while still warm, frost lightly with Confectioners Sugar Frosting, tinting some of frosting a pale pink for bunnies’ ears.

Roll dough into an oblong about 12 ″ long and a scant ½ ″ thick. Cut in strips ½ ″ wide, 6 ″ long, and shape rolls as follows.