1. Add the flour, confectioners’ sugar, and salt to a large bowl and mix to combine. Add the cold butter in small pieces and cut into even smaller pieces with a pastry blender*. Whisk the egg and add together with the vanilla extract to the bowl – mix with a fork first, then knead with your hands to get a nice smooth dough. Try to work quickly so the butter is not melting. Wrap the dough in plastic wrap and place in the fridge for at least 1 hour or overnight.

2. Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside. Divide the dough in half (keep one half in the fridge) and roll out thinly on a lightly floured surface. Use a bunny cookie cutter to cut out bunnies and place them on the baking sheet. Collect leftover dough and roll out again to get more bunnies. Bake for about 10 minutes – the cookies should not get much of a color. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack to cool down completely. Bake more cookies with the remaining dough sitting in the fridge.

3. For the glaze, gradually mix the confectioners’ sugar with the heavy cream until you get a thick glaze. Mix half of the glaze with the cocoa (add a little more cream if necessary) and then frost half of the bunnies with light glaze and the rest with the cocoa glaze. Place a halved Giotto ball on top of each cookie to serve as the bunny’s butt.