INSTRUCTIONS

For the Cookies:

• Preheat to 375 F. 
• In a stand mixer fitted with a paddle attachment, cream the butter and sugar.
• Add in the eggs.
• Sift in flour, cornstarch, salt.
• Add in vanilla.
• Separate dough into disks. Wrap in plastic.
• Chill for about 1 hour.
• Roll out between parchment.
• Roll to ¼-inch thickness.
• Cut out circles.

For the Chocolate:

• Draw or print a bunny shape for the stencil on white paper.
• Give chocolate a rough chop.
• Separate 80g of chocolate and set the bowl aside.
• In a double boiler, melt 200g of chocolate to 114°F -118°F.
• Take it off and let it cool to 95°F-100°F.
• Add the 80g of room temp chocolate. Mix together until melted.
• Bring back to a working temperature of 88°F - 90°F
• Dip each cookie in the chocolate. Transfer to parchment paper to cool. 
• Transfer the rest of the tempered chocolate to a piping bag. Snip off the tip.
• Slip the stencil under a sheet of parchment paper. Pipe bunny shapes. Leave some extra chocolate at the base of the bunny.
• Place the chocolate covered cookies at the base of the bunnies. 
• Let cool and harden.

For the Assembly:

• Roll small balls of white fondant.
• Dip in water, shake off excess, then roll in white sanding sugar. 
• Attach to the base of the bunny.