Chicks and Bunnies

(Courtesy of Ladies Home Journal)

Ingredients:
50 vanilla wafer cookies
1 recipe piping marshmallow (see below)
6 oz. each yellow and white chocolate coating
Mini marshmallows
Pink sanding sugar
1/2 c. white sanding sugar
Pink and yellow sprinkles
Pastel sprinkles (orange color separated)
1 oz. melted dark chocolate
PIPING MARSHMALLOW
1 pkg. unflavored gelatin
1 c. sugar

Directions:
Arrange cookies, in a single layer, on a baking sheer.  Transfer the prepared marshmallow to an extra large piping bag fitted with a 1/2 inch plain tip or coupler.  Working quickly, pipe a mound, about 1 inch high, on each cookie.  Use a damp finger to tap down the pointed tip.  Let stand until set, at least 30 minutes or up to 1 hour.

Make bunny ears and tails.  Cut mini marshmallows in half crosswise for tails.  Cut more mini marshmallows in half diagonally and lengthwise, then dip cut sides in pink sugar for ears.

Spread white sanding sugar in a small baking sheet and set aside.  Melt yellow and white chocolate coatings separately in small bowls.  Working with one cookie at a time, hold cookie and dip marshmallow tip in the coating.  Place cookie-side down on the white sugar.  Before coating sets, add a mini marshmallow tail and ears, and a sprinkle nose to the bunnies.  Add yellow sprinkles and orange candy beaks to the chicks (if coating gets too thick, remelt it).

When the tray is full, chill until cookies are set, 15 minutes.  Use a toothpick dipped in the melted dark chocolate to dab eyes on cookies (or transfer the chocolate to a piping bag with a #2 plain tip).  Store up to 3 days.

PIPING MARSHMALLOW
In a large mixer bowl, sprinkle gelatin over 1/3 c. cold water and let stand until softened, about 5 minutes.  Meanwhile, in a small saucepan combine sugar and 1/4 c. water.  Stir over medium-high heat until sugar dissolves.  Using a pastry brush dipped in water, brush down sugar crystals on sides of pan.  Place a candy thermometer into mixture.  Boil (do not stir) until syrup registers 238 degrees F (soft-ball stage).

Pour hot syrup into gelatin.  Using the whisk attachment, whip mixture on medium-low until slightly cooled, about 5 minutes.  Increase speed to medium-high and whip to soft peaks, about 12 minutes.  Transfer to a large piping bag and use immediately.  Makes about 3 1/2 c.

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