SUGAR AND SPICE BUNNIES

5 1/2 to 6 cups all-purpose flour, divided use
1/2 cup sugar
2 packages Fleischmann’s RapidRise Yeast
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup milk
1/2 cup water
1/3 cup Blue Bonnet Margarine
2 eggs
1 1/2 cups finely chopped Planters’ Walnuts
Confectioners’ Sugar Frosting (recipe follows)
Semisweet chocolate chips, jelly beans and pink-colored sugar (for garnish)

In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast, cinnamon, salt, allspice and nutmeg.

Heat milk, water and margarine until very warm (125 to 130 degrees F); mix into dry ingredients. Stir in eggs, walnuts and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.

Divide dough into 10 equal pieces. On lightly floured surface, roll each to a 24-inch rope. Cut each rope into pieces and shape into bunny:
13-inch piece (coil for body), 6-inch piece (coil for head), two 2-inch pieces (shape into pointed ears) and one 1-inch piece (roll to ball for tail).

Place, 2 inches apart on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes.

Bake at 375 degrees F for 15 to 20 minutes or until done. Remove from sheets; cool on wire racks.

Brush with Confectioners’ Sugar Frosting while bunnies are warm; decorate with chocolate chips for eyes, jelly beans for noses and colored sugar for ears. Pipe remaining frosting for whiskers.

CONFECTIONERS’ SUGAR FROSTING:
Combine 1 cup confectioners’ sugar, 2 tablespoons milk and 1/2 teaspoon vanilla extract. Beat until smooth.

Makes 10 bunnies
From: Recipelink.com
Source: Recipe calendar: Share the Warmth - A Year of Home Baked Goodness, 1992