{"id":5540,"date":"2017-03-19T14:18:59","date_gmt":"2017-03-19T21:18:59","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=5540"},"modified":"2017-04-07T07:25:37","modified_gmt":"2017-04-07T14:25:37","slug":"easter-bunny-drops","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=5540","title":{"rendered":"Easter Bunny Drops"},"content":{"rendered":"

<\/a>\"\"If you see chocolate covered raisins and grated carrot peeking out of the cookies on my brunch table, you’ll know the Easter Bunny has left a little surprise on his way through the kitchen!<\/p>\n

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?<\/p>\n

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<\/em> pressed out.<\/p>\n

You don’t really have to glaze them, but they’re so appealing with that thin coat of icing that I couldn’t resist.<\/p>\n

These are about as easy as cookies get. Make lots and lots; they’ll go quickly!<\/p>\n

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Easter Bunny Drops<\/div>\n
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Author: The Rowdy Baker<\/span><\/div>\n
Makes 48 cookies (a few more if you add the optional ingredients).<\/div>\n
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Ingredients<\/div>\n
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  • 1 1\/4 cups sugar<\/li>\n
  • 1\/2 cup oil (I use peanut, but any light colored oil will work)<\/li>\n
  • 3 eggs<\/li>\n
  • 1 1\/2 teaspoons vanilla<\/li>\n
  • 1\/4 cup buttermilk<\/li>\n
  • 1 cup grated carrot (not too finely grated – you want to see the color!)<\/li>\n
  • 2 1\/2 cups all-purpose flour<\/li>\n
  • 1 1\/2 teaspoon baking powder<\/li>\n
  • 1\/2 teaspoon baking soda<\/li>\n
  • 1\/2 teaspoon salt<\/li>\n
  • 1\/4 teaspoon cinnamon<\/li>\n
  • 8 ounces (about 1 1\/4 cups) chocolate covered raisins<\/li>\n
  • OPTIONAL: 1\/4 cup chopped nuts, 1 small can crushed pineapple (all liquid pressed out)<\/li>\n
  • GLAZE: 1 cup powdered sugar and 2 tablespoons water, whisked together well.<\/li>\n<\/ul>\n<\/div>\n
    \n
    Instructions<\/div>\n
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    1. Heat oven to 350 F. Cover baking sheets with silpat or parchment.<\/li>\n
    2. In large bowl, beat sugar and oil together well.<\/li>\n
    3. Add eggs, vanilla, and buttermilk and beat for 2 minutes on medium-high speed.<\/li>\n
    4. Mix in grated carrot, (pineapple, if you’re using it) flour, baking powder, baking soda, salt, and cinnamon just until incorporated.<\/li>\n
    5. Stir in chocolate covered raisins (and nuts, if desired).<\/li>\n
    6. Using a small cookie scoop or level tablespoon, drop onto prepared baking sheets. Bake for 12 minutes, until the bottoms are golden brown.<\/li>\n
    7. Cool on a rack and brush with a very thin layer of sugar glaze.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
      <\/div>\n
      3.5.3226<\/div>\n<\/div>\n
      \"\"

      Sticky, gooey dough!<\/p><\/div>\n

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      Scoop onto silpat or parchment. Don’t flatten!<\/p><\/div>\n

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      Bake for 12 minute until bottoms are a rich golden brown.<\/p><\/div>\n

      \"\"<\/p>\n

      Tell the kids that the Easter Bunny is magic, and his droppings are good to eat. They’ll buy that. I did!<\/p>\n

      Lorinda
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