No need to buy cookie stamps...use kitchen tools to create texture! See my Spicy Stamped Cookie recipe for details on the tools–scroll to bottom for pix. If you don't feel like stamping, skip step 7 in the recipe. These cookies are just as yummy without texture. :-)
The Easter linzer bunnies pictured here were made with Rodelle Pure Almond Extract. I've used their almond extract for years and absolutely love it.
To make these delicious treats, i used my Linzer Cookie Recipe.
For a twist on the traditional linzer decor, I topped some of them with a mixture of Rodelle’s Organic Dutch Process Baking Cocoa & Organic Hot Cocoa. I hadn't tried Rodelle's cocoa powders before. So, when they kindly offered to send me some to experiment with, i was super excited since i knew they are among Rodelle's bestsellers. and wow! they are so rich and flavorful!
To make the cocoa topping, mix 2 parts hot cocoa + 1 part baking cocoa, and then follow the powder sugar application instructions in the assembly section.
The cocoa bunnies are filled with melted white chocolate tinted in various shades. To make the filling, simply melt white chocolate chips in a microwave for 20-30 seconds, or until soft enough to mix. add food color a drop at a time till you achieve desired shade.
If you don’t have white chocolate on hand, tinted royal icing in a thicker consistency would do just fine.
I usually stick to cookies so please bear with me on this one. if you make this recipe, any feedback would be appreciated!
things to note:
Yield: about 60 2” cookies
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
½ teaspoon sea salt
1 ½ tsp peppermint extract
¼ cup + 1 tbsp black cocoa (i use King Arthur)*
½ cup unsweetened natural cocoa
1 3/4 cups all-purpose flour
Coarse sea salt for sprinkling
2 cups confectioners' sugar
5-6 tbsp water
4 tsp meringue powder (optional. i like Wilton)*
crushed candy canes for sprinkling*
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