Special equipment: 8 short lollipop sticks Bunny cookie cutters 10 by 20-inch pieces thin foam Large tray or basket 10 by 20-inch piece wheat grass Colored Easter eggs
Preheat the oven to 350 degrees F.
In a large bowl, mix the sugar cookie dough with the cherry extract and 1/2 to 1 cup flour to make a very firm cookie dough. Roll out the dough to 1/4 to 1/2-inch thick. It has to be very thick for the lollipop sticks to stay in once baked.
Cut out bunny shapes and insert lollipop sticks. You should get about 8 cookies, depending on the size of your cutter. Bake according to package directions (they will probably need a little longer as they will be MUCH thicker). Cool completely.
Decorate with icings. Let the icing dry overnight.
Place the foam in your large tray or basket. Top with the wheat grass. Insert the bunny cookies into the grass and foam. Scatter some Easter eggs around the grass.
Recipe courtesy of Sandra Lee