Bunny Butter Cookie
Click to Skip to the Bunny Butter Cookie Recipe Baking a little slice of calm in a very chaotic world—and that’s exactly what inspired today’s recipe: Bunny Butter Cookies.
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I first tried natto when I was interning at a boutique advertising agency in Vancouver. During that time, I lived with my cousin and his roomate on Burnaby Mountain, commuted to work in Yaletown and occasionally visited friends in Richmond.
This trip was an eye-opener for me, both professionally and personally. Not only was it my first job in the design field, it was also my first time experiencing that you did not need a car to get places, cooking (yikes!) and eating avocados (I know!) among many other things. I came back a changed person, and somehow, Vancity had turned me into a foodie.
For the past few Christmases, I’ve been giving out large ziploc bags of oatmeal raisin chocolate chip cookie dough, shaped into tiny balls and ready to bake. I’ve noticed a pattern: 1 – 3 months after the holiday, I would receive a text or facebook message, from whoever I gave the cookie dough to, letting me know:
“We just tried those cookies from Christmas and they are amazing! Can you send me the recipe?”
To which I would reply, “With pleasure my friend. With pleasure.”
Once upon a time there was a pregnant woman. Her father-in-law, who was a pretty kick-ass cook, prepared chicken wings for her. She enjoyed them immensely and he was delighted. He then proceeded to cook chicken wings for her every single day of the week. The child that was born became a chicken wing eating monster, devouring all chicken wings within sight. That woman is my mother and that child is me.
So, truth be told, I’m not sure if there is correlation between eating foods during pregnancy and the child’s favourite food after they’re born, but I do know this: I am really amazing at baking chicken wings.
