Little Miss Easter Bunny is ready for the big Easter Parade. All decked out with a skirt made with Tulip Cutter and head made with the Bunny Cutter. Arms are formed with a cut cookie treat stick. Hands, sleeves and dress are made with fondant.
Prepare cookie dough. Roll out dough; cut cookies using tulip and bunny cutters. Trim off chin from bunny and stem from tulip. Bake and cool following recipe directions.
Thin royal icing with water until reaching pouring consistency. Place cookies on cooling grid over cookie sheet. Cover cookies with thinned icing; let set.
For arms, cut a cookie stick to 3 1/4 in. long. Wrap stick with fondant, leaving 3/8 in. exposed at each end. Tint portion of fondant violet using violet and a little rose icing color. Roll out fondant 1/8 in. thick; cut skirt with tulip cutter. Position skirt over tulip cookie; using paring knife, cut a "V" at center to show underskirt. Using full-strength royal icing, pipe tip 3 zigzag ruffles on underskirt. Add tip 1 outline mouth and whiskers, tip 2 dot nose and eyes. Pipe tip 1 pull-out eyelashes. Attach bunny head to 8 in. stick with melted candy. Attach arm stick under chin with melted candy; attach skirt under arms. Shape hands using small amounts of white fondant; attach to exposed ends of stick with damp brush. For bow, cut 2 triangles of violet fondant; shape a small ball for center knot and attach pieces with damp brush.