Easter Bunny Thumbprint Craft

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This week has been all Easter up in our house: we dyed eggs, acted out the Easter story, made Resurrection Rolls, and played with Resurrection Eggs. And, since we weren’t Eastered-out yet, we decided to go on ahead and make Easter cards for David’s teachers here and some special far-away relatives. I saw a cute idea for making thumbprint bunnies on Pinterest and I thought they’d make adorable Easter cards. Here’s the how-to:

What you need:
– stamp pad or finger paint (we used this great stamp pad from Melissa and Doug)
– plain white paper (printer paper or construction paper)
– scrapbook paper or construction paper for the backing
– glue
– candy (optional, but highly recommended)

What you do:
Use paint or stamping ink to make a thumbprint on the paper. If you’re doing this with a young child, you will have to place their thumb on the ink pad (or paint it) and then set it on the paper for them right where you want it. Unless you want a modernist approach to thumbprint art, you’re going to have to do all of the “stamping” yourself.

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Using the child’s index finger or pinky (whatever you can wrangle them into using), make two intersecting “ears” on top of the thumbprint “head”:

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If you want to get creative, you can also make a carrot: use the thumb for the top part of the carrot and then each finger right on down to the pinky for the rest of the carrot. Wipe off the paint and then use green paint on their pinky to make all of the “leaves”. After you have made your thumbprint creations, use a fine-tipped pen (I used a super-fine Sharpie) to draw on the face and ear centers (what do you call that middle part of the rabbit’s ear, anyway?):

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We made three or four rabbits/carrots per card, and then glued them to some colorful scrapbook paper for backing. And, for good measure, I wrote the words “Hoppy Easter” (get it?) on the front each card:

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We wrote little notes to the recipients on the back of each card and then attached some bunny chocolates with a bit of tape (because who doesn’t love getting chocolates at Easter!):

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And, ta-da! Now we have some simple handmade Easter cards sure to brighten anybody’s day.

 

Wedding Shortbread Cookie Recipe

This is a big week for me: Monday was my 30th birthday and today is my wedding anniversary! I am so very blessed to have spent the last 8 years married to this handsome man:

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Our wedding was a simple affair–it kind of had to be since we were broke and young and Pinterest hadn’t been invented yet. We held the ceremony and reception in a waterfront park in our college town (again, we kind of had to–we graduated 2 days before our wedding and didn’t have time to get out of town). Our family and friends did all of the grunt work and hard labor when it came time for us to walk down the aisle–and that, of course, meant that they handled the food. If you know me at all, you know that food is, shall we say, a dominant force in my life. So the food had to be good. REALLY good.

Now, good doesn’t have to mean elaborate or fussy or over the top (because our wedding was none of those things). It really just has to taste amazing. One of my favorite treats that we had at our wedding was an arrangement of shortbread cookies made by my dear friend Vickie. They are similar to sugar cookies, but a bit smoother and flakier than your traditional Christmas sugar cookie. These cookies only have 5 ingredients, and they come together in minutes–super simple. What could be better than a simple, delicious, elegant cookie? Not much, really. So, in honor of our anniversary today, I hope you enjoy this little treat from our wedding. Cheers!

Wedding Shortbread Cookies

1 pound butter
1 Cup powdered sugar
3 Cups flour
3/4 Cups corn starch
sugar for topping (plain or colored decorating sugar work equally well)

1. Stir powdered sugar, flour and corn starch together in a large bowl.
2. In a separate mixing bowl, cream the butter. Slowly add the flour mixture to the creamed butter. Keep mixing until a soft dough forms.
3. Divide the dough into 4 parts and roll each part into a ball. Wrap each ball in plastic wrap and refrigerate for at least 30 minutes.
4. Take out one ball dough at a time. Flatten the dough on a lightly floured surface and use cookie cutters or an upside down cup to cut out shapes (our cookies were heart-shaped).
5. Bake cookies at 300 degrees for about 20 minutes, until the edges of cookies turn golden.