Chocolate Easter Bunnies
Contributed by Diane S.

Source: Chicago Tribune  March 31, 1999
Prep time: 35 min.  Cook time: 10 min.  Yield: About 24 cookies

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

1. Heat oven to 350 degrees. 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.

2. 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.

3. 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, if desired.

Nutrition (per serving)

Calories: 135
Protein: 1.6 g
Carbohydrates: 17 g
Sodium: 45 mg
Cholesterol: 30 mg
Fiber: 0.4 g
Fat: 7 g