Kids and adults will have fun shaping and baking these twisted bunny cookies. The spring colors and free-form shapes look great tucked in Easter baskets and displayed on the Easter dessert table. Nonpareils Sprinkles™ decorate the cute bunny tails!
Prepare cookies. Make cookie recipe, substituting almond extract instead of peppermint. Omit sprinkles and color. Divide dough into four portions. Color each dough portion first with white-white, then add to each one of the following icing colors: pink, violet, green and blue. Work one color at a time.
Form cookies Break off piece of dough to make 1 1/2 in. dia. ball.
Roll the ball into a rope directly on an ungreased cookie sheet, making an 8 in. long rope, wider in the center and tapering the ends.
Pick up both ends, leaving the wider center on the cookie sheet and twist the rope once and lay the ends up to form bunny ears.
Shape 1/2 in. dia. ball of the same color dough and roll in pastel nonpareils sprinkles. Place in the center of cookie base. Repeat with remaining dough, forming three bunny cookies of each color.
Bake cookies. Bake in center of preheated 350° F oven until firm and just starting to brown, 11 to 13 minutes. Cool on a cooling grid a few minutes, then gently loosen and remove from cookie sheet to cool completely.