Easter Bunny Cookie Pops

Directions

1. 1
   In a bowl, mix the baking powder and flour. Add the sugar, vanilla extract, egg, butter and a pinch of salt. Knead with the dough hook of a mixer, then with the hands, until smooth. Cover and chill for 1 hour.
2. 2
   Preheat the oven to 400°F. Line 2 baking sheets with parchment paper. From a piece of paper, draw and cut out a 2.5 x 1.5 inch rabbit snout template. On a lightly floured surface, roll out the dough to 1/4 inch thick. Using the template, cut out 24 rabbit snouts, re-rolling the dough as necessary.
3. 3
   Push a lollipop stick into each and place on the baking sheets, and bake for 8-9 mins, until golden brown. Allow to cool on a wire rack.
4. 4
   Mix the powdered sugar, egg white and lemon juice until smooth. Spread three-quarters of the icing over the cake pops, leaving a space at the top of each for a nose. Allow to dry for 30 mins.
5. 5
   Color the remaining icing with food coloring and place a blob on each cake pop as a nose. Allow to dry. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Make a funnel out of parchment paper and cut off a tiny corner. Spoon in the chocolate and pipe a mouth, teeth and whiskers on each cake pop. Allow to dry and serve.