Preparation

• Combine all ingredients, gradually adding milk as needed to form a workable dough.

  Wrap in plastic wrap and let rest in the fridge for about half an hour.

  
  
  After this time, roll out part of it between two sheets of parchment paper, using a moderate amount of flour on and under the dough.

  Leave the other half of the dough in the fridge (especially in summer) until it’s time to roll it out.
  
  

  Roll out to about ¼ inch thickness or more, if preferred.

  Cut out many cookies using the bunny-shaped cutter and place them on a baking sheet lined with parchment paper.

  If it’s difficult to remove them from the parchment without slightly ruining their shape, use a thin spatula dusted with flour.

  Gently pick them up with it and place them on the baking sheet where they will be baked.
  
  
  
  Bake in the center of the oven at 350°F for 10 minutes.

  Of course, if you make them thicker, bake them for up to 15 minutes and note that you’ll get fewer cookies.

• Once cooled, proceed with decoration using melted white chocolate.

  Place a tall, narrow pot with some water on the stove, and when it boils, turn off the heat. Place a heat-resistant bowl containing chopped white chocolate and milk over it.

  The bottom of the bowl should not touch the boiling water.

  It’s better not to stir with a wooden spoon, as it would absorb the moisture of the melting white chocolate, which is particularly delicate.

  Use a metal one.

  Once melted, wait a few minutes so that the melted chocolate cools a bit, becoming thick enough for decoration.

  Use a pastry decorating pen or a homemade parchment paper cone to decorate the cookies by drawing the face and a button at chest height.

  If you prefer not to decorate, simply sprinkle with a bit of powdered sugar.

  Chocolate Bunny Cookies are delicious either plain or dipped in milk, especially the thicker ones.