Decorated Rabbit and Egg Cookies
- For the dough
- 250 grams Pastry flour
- 100 grams sugar
- 50 grams cocoa powder
- 1 pinch salt
- 1 egg
- 180 grams butter
For the dough, pile flour on a work surface and mix with sugar, cocoa and salt and make a well in the center. Beat egg in center and place butter in small pieces evenly over flour. Chop all ingredients with a knife until crumbly and knead dough quickly with hands until dough is smooth. Shape into a ball and wrap in plastic. Refrigerate for about 30 minutes.
Preheat oven to 180°C (approximately 350°F).
On a floured surface, roll out dough in a thin layer, about 0.5 cm (approximately 1/4 inch) thick and cut out small rabbit shapes, each about 3 x 5 cm (approximately 1 x 2 inches), large rabbit shape, about 7 x 12 cm (approximately 3 x 5 inches) and egg shapes, each about 3 x 5 cm (approximately 1 x 2 inches) with cookie cutters. Form dough scraps into a ball and roll out again and cut out more shapes until dough is used. Insert a wooden stick (or a popsicle stick) into small rabbit and egg shapes and place with large rabbit on a baking sheet lined with parchment paper. Bake in preheated oven for 10-12 minutes.
For decorating, remove cookies from oven and let cool completely on a wire rack. Chop milk chocolate and white chocolate separately and heat each in separate double boilers over hot, but not boiling water, until melted. Remove from heat and let cool slightly. Coat small rabbit cookies and egg cookies with milk chocolate and the large rabbit with white chocolate. Decorate large rabbit with a Rafaello ball (as tail) and use grated coconut to make a tail on small rabbits. Allow chocolate to dry completely and decorate eggs and small rabbits with assorted colors. Allow to dry completely and serve.