Mini Marzipan Carrots

Directions

1. 1
   With a toothpick, add a dab of food coloring to the marzipan and knead with fingers to combine; continue until desired shade is achieved.
2. 2
   Shape mounded 1/2 teaspoons of marzipan into 24 balls, and place on a clean work surface.
3. 3
   Using your hands, roll each piece back and forth to form a 2-inch log.
4. 4
   Using your fingers, shape one end of each log into a tapered point to form a carrot shape.
5. 5
   (It neednt be perfect; garden carrots have lumps and bumps.)
6. 6
   Use the tip of a skewer or toothpick to make a small hole at the top of the carrot.
7. 7
   Using a paring knife, make small grooves across the surface of each carrot in a random design.
8. 8
   Carrots can be kept at room temperature, in an airtight container, for up to 1 week.
9. 9
   When ready to serve, roll carrots in cookie crumbs, lightly brushing off excess, and insert carrot greens into the holes.
10. 10
    Orange-tinted marzipan balls are rolled into carrot shapes on a work surface, then scored with a knife.
11. 11
    The marzipan carrots are then rolled in chocolate cookie crumbs and topped with carrot greens or dill to make them look like theyre fresh from the garden.