Chocolate Rabbits - cooking recipe

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
None None small sugar flowers, to decorate

Preparation

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\u00b0F. 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.