Gingerbread Bunny Cookies - cooking recipe

Ingredients

9 tbsp unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup honey
2 large egg yolks, at room temperature
1/2 cup all purpose flour
1 tbsp ground ginger
1 tsp pumpkin pie spice
1 large egg white, at room temperature, lightly whisked
2 1/2 cups powdered sugar

Preparation

Preheat oven to 350\u00b0F. Grease and line 2 large baking trays with parchment paper.
Using an electric mixer, beat butter, brown sugar and honey in a bowl until pale and creamy. Add egg yolks and beat until combined. Add flour, ginger and pumpkin pie spice and stir until just combined. Knead dough until smooth.
Divide dough into 2 portions. Place 1 portion between sheets of parchment paper and roll to 1/8 inch thick. Using a 4 inch bunny cutter, cut out shapes, then place on prepared trays. Bake each tray for 10 minutes or until lightly golden. Repeat using remaining dough and any off-cuts. Cool on wire racks.
To make the icing, place egg white in a bowl. Gradually add sifted powdered sugar, stirring constantly until a smooth paste forms. Place in a piping bag fitted with an 1/8 inch plain nozzle. Pipe onto bunnies. Let stand for 30 minutes or until icing has set. Serve.