We are back from Japan and I’m not even jet lagged! Must have something to do with the fact that I spent most of the day and night yesterday sleeping, aside for a quick 3 am (dinner time-ish in Tokyo) snack of cheese toast made on straight-from-Tokyo hand carried on the plane shokupan.
Now that we’re back, I can’t believe it’s practically Easter. No wait, it is Easter! No plans yet for an Easter roastEaster roast, but we did make these small batch cookies for a bit of an Easter inspired treat.
When I think of easter I think of bunnies! And my all time favorite bunny candy (aside from peeps) are White Rabbit candy. Are you guys fans of White Rabbit candy? Growing up, they were a staple treat at home. I had a weird obsession with the rice paper that comes wrapped around the candy. I’d always peel it off, and save it for last. I’m not sure why though, because it’s literally flavorless, but as a kid, I was pretty weird. To be fair, I’m still pretty weird. Anyway, White Rabbit candy has kind of had a popular resurgence lately. I think it’s major nostalgia from all the kids that grew up eating it. Everyone’s in a position now to be creating art and food and things that harken back to our childhood favorites.
White Rabbit candy has been on my mind as of late, partly because it’s been floating around the internets and partly because during Lunar New Year this last February, I saw a giant White Rabbit candy package that housed little white rabbit candies. It was so cute that Mike got it for me – there was much squealing and a very happy Steph. After that it was like the floodgates were open. I started seeing White Rabbit candy everywhere.
There’s an ice cream company down in LA that makes white rabbit candy ice cream that’s extremely popular. It sells out all the time, but apparently people are sad that it doesn’t have a White Rabbit cone wrapper. I’d be sad too, that blue and white and black and red white rabbit candy wrapper it’s pretty iconic, at least among Asian kids.
Anyway, we (actually Mike because this was back when I was resting my arm) made some snickerdoodle dough, chopped up some White Rabbit candy and baked it into a soft and chewy cookie studded with creamy bits of candy. They were so good! I just love a soft and chewy cookie and the little bits of White Rabbit candy added a nice chew and that familiar creamy milky flavor.
Hope everyone is having a wonderful Easter so far! May your chocolate eggs be plentiful!
PS – Fair warning, the white rabbit candy sticks to your teeth a little, just like the way salt water taffy does. For me, it’s part of the charm, but just wanted to let you know.
PPS – I added some fun new things to my Miffy collection. She’s another lil white rabbit that I love!
Small Batch White Rabbit Snickerdoodles
makes 6 cookies
- 1/4 cup butter
- 1/4 cup + 2 tablespoons sugar
- 1/2 egg (about 1.5 tablespoons)
- 1/2 teaspoon vanilla
- 2/3 cup + 1 teaspoon flour (85 grams)
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup finely chopped White Rabbit candy
Line a baking sheet with parchment paper. Heat the oven to 400°F.
In a bowl, cream together the butter and sugar until fluffy. Mix in the egg and vanilla. Stir in the flour, cream of tartar, baking soda, and salt. Stir in the White Rabbit candy.
Scoop cookie dough using a 1.25 ounce cookie dough scoop (or make 1.5 tablespoon balls), then place on a parchment paper lined cookie sheet, 2 inches apart.
Bake for 8-10 minute or until golden. If desired, press some extra candy into the tops. Enjoy!