Cherry Rabbits
Description
The dish is prepared without unnecessary complications. 1. Drain the canned cherries in a colander to remove excess liquid, then puree them using a blender. Sift flour into a convenient bowl, add sugar, salt, and vanilla sugar, and mix. Add cubed butter, the egg, and the cherry puree to the same bowl, then quickly knead the dough. 2. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes. 3. Preheat the oven to 180°C (356°F). Line a rectangular baking tray with parchment paper. 4. Lightly flour your work surface. Roll out the dough with a rolling pin to a thickness of 5–7 mm. Using a rabbit-shaped cookie cutter (or a stencil cut from thick paper), cut out cookies, transfer them onto the baking tray, and bake in the oven for 10 minutes. Once ready, place the cookies on a cooling rack and let them cool completely. 5. Prepare the lemon glaze. Sift powdered sugar through a sieve and mix with lemon juice. Quickly and thoroughly stir the mixture with a wooden spatula until it turns white and thickens. Immediately coat half of the cookies with the lemon glaze and set aside to harden. 6. Cover the other half of the cookies with ganache. Melt chocolate and butter over a double boiler, stirring constantly. Pour the melted chocolate over the cookies and leave until completely set. Store the cookies in a closed container. The finished dessert is ready to be served.