Recipe: Chocolate Easter Bunnies (cookies)

CHOCOLATE EASTER BUNNIES

2 1/4 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
2 ounces semisweet chocolate, melted, cooled
Icing (optional)

Heat oven to 350 degrees F. Grease 1 or 2 baking sheets.

Stir together flour, baking powder and salt in small bowl; set aside.

Stir together butter and sugar in large bowl. Add egg, egg yolk and vanilla; stir until well blended. Add melted chocolate; stir well. Gradually add flour mixture, stirring well after each addition.

Divide dough into 3 portions. Dust hands and work surface with flour. Pat out 1 portion of dough with hands to about 1/4-inch thick. (The dough will be crumbly, so keep patting edges together.) Roll dough to about 1/8-inch thick; cut with bunny-shaped cookie cutter. Place cookies 1-inch apart on greased baking sheet using large spatula or pancake turner. Gather excess dough; reroll only once to avoid tough cookies. Repeat this process with remaining portions of dough.

Bake until cookies are dry on top and feel firm to touch, about 10 minutes. Cool on baking sheet 1 minute; transfer to wire racks to cool completely.

Decorate with icing (for eyes, nose, mouth, ears and paws), if desired.

Makes about 24 cookies
Source: A Year of Cookies by Lorraine Bodger