Cute Rabbit, Lion, Bear and Swirl Cookies

My mum bought a new oven at home, I couldnt wait to use it especially my sister was asking me to make her come cute rabbit and lion and bear cookies  ❤

Rabbit Icebox Cookies

Make about 30 cookies, depends on how large you make it and how thick you cut it.
150g flour
115g butter, softened
85g sugar
30g powdered sugar
1 egg yolk
2 tsp vanilla bean paste
1.5 tablespoons cocoa powder
pink food coloring
melted chocolate, for decorating

1. Cream butter and sugar together until pale and fluffy. Add egg yolk and beat until combined. Add the vanilla bean paste and mix.
2. Take about 1/2 of the mixture into one bowl. Add 100g of the flour  and cocoa powder to it and mix until a dough forms. Remove from the bowl and wrap with cling wrap and set aside.
3. Take the remaining 1/2 of the mixture and mix in the pink food colouring until the desired colour is achieved. Add the remaining 100g of flour and mix until a dough forms. Wrap with cling wrap.
4. To make the rabbit shapes, take 3/5 of the pink dough and roll out into a log about 5cm in diameter. Then divide the remaining 2/5 of the pink dough into two and roll out two logs about 1 cm in diameter. Set aside.
5. Take 1/5 of the chocolate dough and roll out into a 1og about 1cm in diameter.
6. Roll the remaining chocolate dough into a rectangle shape long enough to wrap around the pink logs. Wrap the chocolate dough around the pink dough and seal the edges.

7. Wrap the entire log in cling wrap and refrigerate for 15 minutes. Preheat oven to 160ºC and line a cookie sheet with baking paper. When the dough is firm, take the log out of the fridge and slice with a knife into 0.5cm slices. Place the slices onto the lined baking sheet, bake for 12-15 minutes and cool on a wire rack.

8. When the cookies are completely cooled, use melted chocolate to pipe eyes, feet and wings onto the cookies.

Swirl Cookies

Make about 30 cookies, depends on how large you make it and how thick you cut it.
150g flour
115g butter, softened
85g sugar
30g powdered sugar
1 egg yolk
2 tsp vanilla bean paste
1.5 tablespoons cocoa powder
yellow a icing tube and melted chocolate, for decorating

1. Cream butter and sugar together until pale and fluffy. Add egg yolk and beat until combined. Add the vanilla bean paste and mix.
2. Sift the flour in and stir until just combined.
3. Split the dough into half and put into two separate bowls.
4. One bowl will be used for the plain swirl.
5. The other bowl will be used for the chocolate swirl, add the cocoa powder into the bowl and mix until the dough become dark.
6. Roll the plain dough into a rectangle sheet of 5mm thick and set aside.
7. Roll the chocolate dough into a rectangle sheet of 5mm thick similar size to the plain dough. Place the sheet of chocolate dough on top of the sheet of plain dough. Roll them together and seal the edges.

8. Cover in plastic wrap and refrigerate for 15 minutes or until firm. After chilling, slice the log dough into 0.3 inch/8mm thick and place on a parchment lined baking sheet.
9. Preheat the oven to 180C. Bake the cookies for 12-15 minutes. Cool on a wire rack.

Lion Icebox Cookies

Make about 30 cookies, depends on how large you make it and how thick you cut it.
150g flour
115g butter, softened
85g sugar
30g powdered sugar
1 egg yolk
2 tsp vanilla bean paste
1.5 tablespoons cocoa powder
yellow icing tube and melted chocolate, for decorating

1. Cream butter and sugar together until pale and fluffy. Add egg yolk and beat until combined. Add the vanilla bean paste and mix.
2. Sift the flour in and stir until just combined.
3. Split the dough into half and put into two separate bowls.
4. One bowl will be used for the lion face.
5. The other bowl will be used for the lion hair, add the cocoa powder into the bowl and mix until the dough become dark.
6. Roll the plain dough into a long circle log.
7. Roll the chocolate dough into a rectangle shape long enough to wrap around the yellow circle log. Wrap the chocolate dough around the yellow dough and seal the edges.
8. Cover in plastic wrap and refrigerate for 15 minutes or until firm. After chilling, slice the log dough into 0.3 inch/8mm thick and place on a parchment lined baking sheet.
9. Preheat the oven to 180C. Bake the cookies for 12-15 minutes. Cool on a wire rack.
10. When the cookies are completely cooled, use piping icing and melted chocolate to pipe eyes, noses, mouths and ears onto the cookies.

Vanilla Butter Cookies

Make about 30 cookies, depends on how large you make it and how thick you cut it.
150g flour
115g butter, softened
85g sugar
30g powdered sugar
1 egg yolk
2 tsp vanilla bean paste
cookie cutters of your choice (I got this cute teddy bear one from here)

1. Cream butter and sugar together until pale and fluffy. Add egg yolk and beat until combined. Add the vanilla bean paste and mix.
2. Sift the flour in and stir until just combined.
3. Cover the dough in plastic wrap and refrigerate for 15 minutes or until firm.
4. After chilling, roll the dough into 0.3 inch/8mm thick. Use cookies cutters to cut the dough into your desired shapes, place them on a parchment lined baking sheet.

5. Preheat the oven to 180C. Bake the cookies for 12-15 minutes. Cool on a wire rack.