Tuesday, April 27, 2010

Mangled Bunny Cookies

Everyone has their traditions. One of mine was born out of frugality. Years ago I was reading the Tightwad Gazette, a newsletter for those who like to, or have to live frugally. There I found a tip...and have followed it every year since.

After Easter is over, I go to a store, and buy a few Easter bunnies...the hollow ones (which are suddenly on sale). Why? Well, think about it. What are they made of? Chocolate. And if you put them in a sturdy baggie, and wap them with a rolling pin a few times, you know what you get? Chocolate chunks! I use these to make chocolate chunk cookies. At first, I would pry off the candy eyes and carrots, but one time I didn't. My children were surprised but pleased when one of them found a cookie that stared back at him!

I just finished making a batch of them tonight, for my daughter's college art class, at her request. And resting at the top of the batch is a cookie that stares back....

Mangled Bunny Cookies:

1 c granulated sugar
1 c brown sugar
1 c butter or margarine, softened
2 eggs
1 1/2 tsp vanilla
1 tsp baking soda
1 tsp salt
3 cups all purpose flour
12-16 oz chopped or 'wapped' chocolate bunny chunks (about 4 small or 1 big one)

Cream butter & sugars til light. Mix in eggs and vanilla. Sprinkle on 1 cup flour, then dump the baking soda and salt on top. Mix well. Stir in remaning 2 cups flour, til well blended. Fold in bunny chunks.

Preheat oven to 375. Put parchment paper on two cookie sheets. If you have a small spring loaded scoop, use it, or 2 spoons. Place 12 cookies on each cookie sheet. Bake one pan at a time in middle of the oven for 8 1/2 minutes. Switch pans, and let hot cookies cool a few minutes before transfering cookies to a cooling rack (or paper towels). Wait til sheet is luke warm before putting more dough on it. Repeat til all cookies are done. Enjoy!

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