Hopping Chocolate Bunnies |
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Preparation time: 45 minutes
Baking time: 10 minutes
Freezing: Excellent
Makes: 50 cookies
Cookies
1 can (300 mL) Eagle Brand® Regular
or Low Fat Sweetened Condensed Milk
1/2 cup (125 mL) butter, softened
1 egg
2 tsp (10 mL) pure vanilla extract
6 oz (170 g) semi-sweet chocolate, melted and slightly cooled
3 cups (750 mL) Robin Hood® All Purpose Flour
1/2 tsp (2 mL) baking powder
pinch salt
colourful hard candies for stained glass
Decoration
1 cup (250 mL) melted white chocolate or icing
1. In a medium bowl, beat sweetened condensed milk and butter until combined. Beat in egg, vanilla and melted chocolate. Blend in remaining dry ingredients. Cover dough and refrigerate, 1 hour.
2. Next, preheat oven to 350 °F (180 °C). Line baking sheets with parchment paper to avoid your cookies sticking to the pan!
3. Remove dough from fridge and divide into 4 pieces. Have fun sprinkling flour onto your work surface and roll each piece to a 1/4 " (5 mm) thickness. After choosing your cookie theme, cut out shapes using 2 "- 3 " (5 cm- 7.6 cm) cookie cutters.
4. Place dough on prepared baking sheets. To make stained glass, unwrap candies and crush into coarse pieces. Cut out windows in your cookies using smaller cookie cutters and fill in the cut-out areas with your crushed candy. Make sure to gather up scraps and continue until all dough is used up.
5. Bake in preheated oven, 8 - 10 minutes and watch the candies melt into stained glass - it's magic! Let sit on baking sheet, 1 - 2 minutes and finish by cooling on wire racks.
6. It's decorating time! Dress your cookies as desired with white chocolate (or any other kind!) using a piping bag or a heavy plastic sealable bag, coloured sugar or sprinkles to create your very own scrumptious masterpiece.
* Recipe provided courtesy of Robin Hood
Nutrients Per Serving: 1 cookie (0.8 oz/23 g)
Cal 87 | Pro 1.9 g | Fat 3.3 g | Carbs 12.6 g | Fibre 0.4 g | Sodium 26 mg | Chol 9 mg
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