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 ⓘ
Instructions
- 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.
- Preheat oven to 350°F. Grease and line 2 baking trays with parchment paper.
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
1204
kcal
60% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).