1 6.35-oz Tony Chocolonely White Chocolate Raspberry
3/4 cup Butter, cold
2 large Eggs, cold
1/2 tsp. Vanilla Extract
3 1/4 cup All Purpose Flour
2 tsp. Baking Powder
3/4 cup Granulated Cane Sugar
1 tbsp. Milk, cold
2 cups Powdered Sugar
2 tbsp. Milk
Pink food coloring
(Optional) Sprinkles, for the bunny "tail"
Preheat oven to 350F. Line two large baking sheets with parchment paper.
In a large bowl, mix the flour and baking powder together.
In the bowl of a stand mixer, beat the cold butter for only 1 minute, until creamy.
Add in the cold eggs one-at-a-time until incorporated. (Be careful not to overbeat / warm up the cookie batter, or you will need to refrigerate the dough prior to baking.)
Mix in the sugar, milk, and vanilla.
Add in the flour mixture to beat until all ingredients are evenly incorporated.
Reserve 1/3rd of the dough for the "feet," chilling in the fridge until ready to bake.
On a lightly floured (and preferably cold) surface, roll out the dough to 1/4" thickness. Cut out 2 1/2 - 3" circles using a large glass or cookie cutter. Place on the prepared baking pans. Repeat until all dough has been used.
Bake for 8-10 minutes, or until just set, rotating the baking pan at 5 minutes. Cool on the pan for at least 5 minutes before transferring to a wire rack to cool completely.
With the reserved dough, roll out mini circles or ovals about 1" big. Place on the baking pans. Bake for 5-7 minutes, or until set.
To make the frosting, stir together the powdered sugar and milk until smooth. Add 1/4 of the frosting to a separate bowl and mix in the pink food coloring.
First frost all cookies with the white icing. Allow the "feet" to set for 5 minutes before adding details with the pink icing.
Use more icing to attach two feet to one side of each large cookie, then add a large dollop for the bunny "tail" in the center of the large cookie.
Optional: Add white sprinkles to the tails. Enjoy!