Chocolate Rabbits

Name: Chocolate Rabbits
Ingredients: 5 tbsp butter, softened; 1 None egg; 1/4 cup granulated sugar; 1/2 tsp vanilla extract; 1 cup all-purpose flour; 2 tbsp cocoa powder; 24 None white and pink large marshmallows; 10.5 oz milk or dark chocolate, melted; None None Royal Icing; 1 None egg white; 1 1/2 cups powdered sugar, sifted; 1/2 tsp lemon juice; 2-3 drops green food coloring; None None small sugar flowers, to decorate

14 ingredients

5 steps

Ingredients

5 tbsp butter, softened
1 None egg
1/4 cup granulated sugar
1/2 tsp vanilla extract
1 cup all-purpose flour
2 tbsp cocoa powder
24 None white and pink large marshmallows
10.5 oz milk or dark chocolate, melted
None None Royal Icing
1 None egg white
1 1/2 cups powdered sugar, sifted
1/2 tsp lemon juice
2-3 drops green food coloring
None None small sugar flowers, to decorate

Directions

1

Beat butter, egg, sugar and vanilla extract until combined. Sift flour and cocoa together then stir into butter mixture until smooth. Wrap in plastic wrap and chill for 30 mins.
2

Preheat oven to 350°F. Grease and line 2 baking trays with parchment paper.
3

Roll out dough until 1/4 inch thick. Using a 1 3/4 inch round cookie cutter, cut out 24 discs. Arrange on prepared trays, leaving room for spreading, and bake for 10 mins. Remove from oven and immediately place 1 marshmallow on top of each cookie. Return to oven for 1 min. Let cool on trays.
4

Transfer cooled cookies to a wire rack placed over a tray lined with parchment paper or foil. Cover cookies in melted chocolate. Set aside until chocolate sets.
5

Meanwhile, to make the royal icing, gently whisk egg white. Whisk in powdered sugar, 1 tbsp at a time, until stiff. Beat in lemon juice and food coloring. Transfer to a piping bag and pipe a rabbit face on each cookie. Use sugar flowers for eyes. Allow to set then serve.