Instructions:

Sugar-n-Spice Bunnies

Source: Fleischmann's Yeast

5 1/2 to 6 cups all-purpose flour
1/3 cup granulated sugar
2 envelopes Fleischmann's RapidRise Yeast
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup milk
1/2 cup water
1/3 cup butter or margarine
2 large eggs
1 (8 ounce) package chopped dates (optional)
Powdered sugar glaze (recipe follows)

In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast, spices and salt. Heat milk, water and butter until very warm (120 to 130 degrees F).

Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add eggs and 1/2 cup flour. Beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Set aside about 1/4 cups dates for bunny's eyes. Knead remaining dates into dough, if desired.

Divide dough into 10 equal pieces. Roll each to 24-inch rope. Divide each rope into one 13-inch, one 6-inch, two 2-inch and one 1-inch strips.

Coil 13-inch strip to make body; coil 6-inch strip to make head. Attach head to body; pinch to seal.

Shape two 2-inch strips into ears and remaining 1-inch strip into tail. Attach to body and head.

Place on two greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about one hour.

Bake at 375 degrees F for 15 to 20 minutes or until done. Remove from pans; cool on wire racks. Drizzle with Powdered Sugar Glaze. Insert reserved date pieces for eyes.

Powdered Sugar Glaze
1 cup powdered sugar, sifted
2 tablespoons milk
1/2 teaspoon vanilla extract

Combine the three ingredients and stir until smooth.

Makes 10 bunnies, each with 480 calories and 9 grams fat.