The Whimsical Easter Bunny needed to be made into buttery shortbread cookies with cocoa butter glaze and chocolate features for the whimsy of children.
Course Cookies
Cuisine Whimsical
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
10 minutesminutes
Total Time 1 hourhour
Servings 2dozen
Equipment
Baking sheet pan
Bunny cookie cutter
Piping bag with small nozzle
Rolling Pin
Ingredients
16ozButter room temperature
8ozMascarpone or cream cheeseroom temperature
1/2cupSugar
3 1/2cupsFlour more for dusting
1/2tspSalt
2ozCocoa Butter
3/4cupPowdered sugar
1/4tspRosewater or 1/2 tsp vanilla
1ozChocolate
Instructions
Preheat the oven to 350
In a food processor place the room temp butter, mascarpone, sugar, flour and salt and whirl until the dough comes together in a ball.
Remove the dough and press into a disc, wrap and chill for 15-minutes.
Roll out the chilled dough on a floured surface, and press shapes with a bunny cookie cutter. Place on a parchment paper lined cookie sheet.
Bake 12 - 15 minutes, or until lightly golden in color. Cool.
Melt the coco butter and whisk it into a bowl with the confection sugar. Drizzle in the rosewater. Brush the glaze on top of the cookies. Allow to harden.
Melt the chocolate and transfer to a piping bag or squeeze bottle with a small tip, and create the face. Allow to firm and serve.