Hipitty-Hop.

O yes, it's Friday! Whoo-hoo! I am super excited because my baby seester is coming home today from college for the Easter holiday. I definitely foresee some much needed mommy and girls time getting our nails did, o and possibly, a few glasses of wine in the next couple of hours. Anyway, I am ecstatic for Easter! As a child, my family would have Easter brunch with my mom's side of the family, usually at a hotel. 

My favorite place to have Easter brunch was The Tremont House, a historic hotel in Galveston. I absolutely love it there. We would spend the night on Saturday, go to Sunday mass in the morning, and return for a classic brunch, filled with pancakes, omelets, biscuits, etc. Now that I am older, I still love Easter brunch, wherever it is...just as long as I can get a mimosa. Mimosa's are definitely brunch drinks, definitely Easter brunch drinks. Now, my family and I don't have plans for Easter, but if I know my Dad's side...we will get a call Easter morning letting us know we are invited to have food an hour from then. We are all classic procrastinators, well, some of us. I think it's why I love them so much. 

So, let's talk about Easter treats, you know candy, cookies, and all the other goodies that come in those eggs that we hunt for? I am a Reese's PB Egg fanatic, as well as a Cadbury Creme Egg junkie. I just can't get enough. In addition to my affinity for Easter candy, I love me some Easter themed sugar cookies. Ironically, it's the only time I will ever eat sugar cookies...when they are shaped like little bunnies, painted with colorful icing, and oh, decorated with candy eye-balls! I know, I am so grown-up it's ridiculous. So, because my little seester is coming in today, I decided to challenge myself and make a gluten-free/dairy-free sugar cookie. It totally happened. And went quite well, might I add. 

Aren't they just adorable?

I just couldn't resist painting them with a little pink icing.

Ahhhhhh...so cute!

I just don't know what I'm going to do when I have kids.

Now, who wants to have a mimosa with me?

Coconut Almond Easter Bunny Sugar Cookies with Pink Coconut Icing (GF/V):

For the Cookies:

Ingredients:

1 c. almond flour, plus more for dusting

1 c. coconut flour, plus more for dusting

1/2 t. baking powder

1/4 t. salt

1 stick (1/2 c.) Earth Balance Vegan Buttery Sticks, softened at room temperature

1 c. granulated sugar

1 large egg, at room temperature

1 t. pure vanilla extract

Instructions:

1. Sift almond flour, coconut flour, baking powder, and salt in a large bowl.

2. In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar until pale and fluffy.

3. Beat in the egg and vanilla.

4. Reduce the speed to low, and with the machine running, gradually add the flour mixture, mix until combined. 

5. Shape the dough into a large disk and cover with plastic wrap. Refrigerate for 45 minutes.

6. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.

7. Transfer the dough to a working surface, covered with either almond flour or coconut flour (your choice).

8. Roll the dough out until it is about 1/8 inch thick. Use a bunny shaped cookie cutter to cut out cookies.

9. Space 2 inches apart on the prepared baking sheet. Re-roll scraps and cut out. Refrigerate until firm, about 15 minutes.

10.  Bake until the bottoms are golden, about 12-15 minutes. Let cookies cool completely on sheets or a wire rack. Ice the cookies only after they are cooled. 

For the Icing:

Ingredients:

1 c. powdered sugar

11 drops of red food coloring

3 drops of yellow food coloring

1 T. coconut oil, melted

cold water, as needed

Instructions:

1. Place the powdered sugar in a large mixing bowl.

2. Add the food coloring and coconut oil. Mix into a paste.

3. Add enough water, so that the powdered sugar is completely dissolved, but is still thick. About 1 tablespoon full. You don't want a runny icing.

4. Ice the cooled cookies.

Makes 22-24 cookies.

MANGIA!!!