I realize almost all of my recent baking has been cut-out cookies. I'll explain later. Anyway, I couldn't resist this bunny cutter, and used my first British baking book, enlisting my new kitchen scale to measure all my ingredients in grams!
Does anyone know how I can make my frosting hard enough to be able to transport the cookies? I thought these were hard, but when I picked the first one out of the bakery box, 10 others came with it. Is it just a matter of less water in the recipe?