Recipe of Joy from Edelweiss Village: Mozart Easter Bunny Cookies

Preparation: 120 minutes

Shortbread Ingredients:

Filling Ingredients:

Preheat oven to 350°F

Directions:

1. Prepare shortbread dough. Cream together the butter, sugar, and vanilla sugar. Once smooth mix in the egg and vanilla aroma. Combine the flour and baking powder in a mixing bowl. Add the dry ingredients to the wet ingredients. Mix together until combined. Place onto floured board and knead lightly until the dough begins to crack.
2. Cutting out Bunny cookies. Roll out the shortbread pastry on a lightly floured surface until it's about 3 mm thick. Use the cookie cutters to cut out an even number of biscuits, place them on a baking sheet, and bake. Baking time: 10 - 12 min.
3. Prepare the marzipan filling Roll out the marzipan on a work surface lightly dusted with powdered sugar or on a silicone baking mat to a thickness of about 3 mm. Use the same cutter to cut out marzipan for half of the baked cookies.
4. Prepare the nougat filling Cut the Storz nougat into small pieces and melt slowly in a water bath over low heat.
5. Filling Bunny Cookies Using a table knife, spread the nougat onto the top of a cookie. Place the cut-out marzipan bunny ontop. Spread the nougat onto the bottom of a second cookie and lightly press onto the marzipan bunny. Repeat for the remaining bunny cookie and then chill for at least 30 minutes.
6. Decoration Melt the Kuchenglasur in a water bath over low heat. Reheat gently if necessary. Spread the chocolate coating over the tops of the cookies. Decorate as desired or with crushed hazelnuts.
7. Guten Appetit!