He can’t help it; bunnies are like that. I had a litter-box trained rabbit once, but he still left a few droppings on the way to and from the box. More than you wanted to know, right?
These cookies are very light and cake-like, not crunchy. I like mine just bursting with goodies, so I add a handful of toasted pecans to the dough too for a little extra flavor and crunch. You could also add a small can of crushed pineapple with the juice thoroughly pressed out.
You don’t really have to glaze them, but they’re so appealing with that thin coat of icing that I couldn’t resist.
These are about as easy as cookies get. Make lots and lots; they’ll go quickly!
|Easter Bunny Drops|| |
- 1¼ cups sugar
- ½ cup oil (I use peanut, but any light colored oil will work)
- 3 eggs
- 1½ teaspoons vanilla
- ¼ cup buttermilk
- 1 cup grated carrot (not too finely grated - you want to see the color!)
- 2½ cups all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 8 ounces (about 1¼ cups) chocolate covered raisins
- OPTIONAL: ¼ cup chopped nuts, 1 small can crushed pineapple (all liquid pressed out)
- GLAZE: 1 cup powdered sugar and 2 tablespoons water, whisked together well.
- Heat oven to 350 F. Cover baking sheets with silpat or parchment.
- In large bowl, beat sugar and oil together well.
- Add eggs, vanilla, and buttermilk and beat for 2 minutes on medium-high speed.
- Mix in grated carrot, (pineapple, if you're using it) flour, baking powder, baking soda, salt, and cinnamon just until incorporated.
- Stir in chocolate covered raisins (and nuts, if desired).
- Using a small cookie scoop or level tablespoon, drop onto prepared baking sheets. Bake for 12 minutes, until the bottoms are golden brown.
- Cool on a rack and brush with a very thin layer of sugar glaze.
Tell the kids that the Easter Bunny is magic, and his droppings are good to eat. They’ll buy that. I did!