Bunny Cookies:

INSTRUCTIONS

For the Cookies:

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

For the Chocolate:

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

For the Assembly:

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