Robin Egg and Bunny Tail Shortbread Cookies

Robin Egg and Bunny Tail Shortbread Cookies

Ingredients: 

2 sticks softened unsalted butter

3/4 cup confectioners sugar

2 cups all purpose flour 

1 teaspoon salt

1 teaspoon vanilla (optional)

Frosting:

2 sticks unsalted butter

2 teaspoons vanilla 

1/8 teaspoons almond extract

Pinch salt

4-5 cups confectioners sugar

1-2 Tablespoons heavy whipping cream

Divide Frosting to make multiple pastel colors. Use a tiny amount of food coloring to achieve a light color.

Robin Eggs: light blue or sky blue coloring, add a tiny bit to keep a pretty pastel color. For more of a teal egg-add a tiny bit of green to the blue.

For the speckles: 1/2 teaspoon vanilla and a pinch 1/16 tsp of instant coffee espresso powder or dark cocoa powder. 

For Bunny Tails: 1/4 cup white sprinkles or sweetened flaked coconut 

Preheat oven to 325 degrees

In a medium mixing bowl, cream the softened butter, about 2 minutes. Add vanilla extract if using. Add the salt, and confectioners sugar, mix to combine. Add the flour, mix until just combined. Dough should resemble play-dough consistency.

Divide dough onto two-10 inch pieces of waxed paper.  Squish dough into a 2 inch diameter log shape. Roll up each dough in the waxed paper. For Robin Eggs, try to make an oval shape. For bunny tails, a round shape will do.  Refrigerate wax logs of dough for 20 minutes.

After 20 minutes, unroll logs, slicing cookies into 1/2 inch slices. Place each cookie onto a parchment lined baking sheet about 1 inch apart.

If ovals or rounds need shaping after slicing, use clean fingers to press cookies back into the desired shape.

Bake on the middle rack for 14-18 minutes or until just barely golden on edges.

Allow cookies to rest for five minutes before moving to a cooling rack. Frost after completely cooled.

For Robin Eggs:

Pipe blue frosting onto each cookie-smooth with an offset spatula. Add speckles by dipping a new small toothbrush or a bristle pastry brush into the vanilla espresso powder mix and spritz each cookie to resemble a Robin egg.🪺 

For Bunny Tails:

Make frosting in desired colors or leave white. 

Pipe a small dollop of frosting, about 3/4” inches size.  Dip the frosting into the sprinkles or the coconut to create bunny tails.

Ham and Cheddar Breakfast Casserole

Ham & Cheddar Breakfast Casserole 

8 large eggs

2 1/2 cups whole milk

1 tsp salt

1/2 tsp pepper

1 teaspoon Dijon mustard

1 1/2 cups cooked ham, chopped 

1 1/2 cups cheddar, shredded 

1/2 cup Gruyere or Monterey Jack

8-10 slices stale bread, cubed-sourdough, croissant or brioche are great choices (5-6 cups)

1 Tablespoon butter

Chives-for garnish

In a large bowl whisk together the eggs, milk, salt, pepper and Dijon mustard. Set aside.

In a 9x13 baking dish, butter the dish well. Add half the bread, sprinkle half of the cooked ham, and half of the cheeses, layer the remaining bread ham and cheese.  Carefully pour the egg mixture over the casserole, letting the bread soak up the egg mixture.

Cover and refrigerate overnight if possible, or refrigerate at least 30 minutes.

Preheat oven to 350 degrees.

If baking from a chilled overnight casserole-set casserole on the counter for 15 minutes while oven heats up.

Bake on middle rack, uncovered for 55 minutes until set. Casserole should be puffed and golden, and set in the center, not too jiggly-and not wet.

Remove from oven and allow to cool for 10 minutes before cutting.

Top with chopped chives and enjoy. Can be served hot, warm or after cooling —like a quiche.

Yes-you can definitely add 1 cup of favorite chopped vegetables to this—asparagus, mushrooms, spinach, or red peppers are great choices.

Refrigerate leftovers-they reheat wonderfully!