Preparation Steps

• Preheat the oven to 325°F. Line baking sheets with parchment paper, then sift together the flour, cornstarch, baking powder, and lemon zest in a medium bowl.
• In a large bowl, beat the butter, shortening, and sugar for 3 to 4 minutes until pale, fluffy, and light.
• Mix in the room-temperature egg, vanilla, and almond essence until smooth and fully blended.
• Add the dry ingredients in 2 to 3 additions, mixing on low speed just until no dry streaks remain. If the dough feels too soft, chill it for 15 to 20 minutes.
• Roll the dough on a lightly floured surface to ¼-inch thickness. Cut into bunny shapes and place on the prepared baking sheets about 1 inch apart.
• Bake for 9 to 10 minutes until the edges are set and the cookies are still pale. Let them cool on the tray for 5 minutes, then transfer to a rack to cool completely.
• Beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the vanilla essence and enough milk to create a smooth, spreadable frosting.
• Spread or pipe the buttercream onto the cooled cookies. Finish with sugar sprinkles and black sugar pearls, then let the frosting set before serving.