• Preheat oven to 400℉ and line two large baking sheets with parchment paper.
• Unroll the puff pastry while it is still cold (if it gets too warm, it becomes sticky and won't rise as well).
• Use a bunny-shaped cookie cutter to stamp out your shapes. Pro-Tip: Push straight down and pull straight up—don't twist the cutter, as twisting "seals" the edges and prevents the pastry from puffing up perfectly.
• Place bunnies 2" apart on the baking sheets. They will grow tall, not wide, but they need airflow to get crispy.
• Bake for 10-12 minutes or until golden brown and puff up.
• Allow bunnies to cool on cooling rack and repeat the baking process.
• Once cooled, use a serrated knife to gently "saw" the bunnies in half horizontally (like a sandwich).

Vanilla Heavy Whipping Cream

• Pour heavy whipping cream, vanilla, and powdered sugar into the bowl of a standmixer.
• Turn mixer to medium speed and gradually increase. Whip for about 3-6 minutes or right up until firm, stiff peaks form.
• Add heavy whipping cream to pastry bag. You might need to do this in two loads depending on your pastry bag size.
• Pipe a generous layer onto the bottom half of each bunny, then gently set the top pastry "lid" back on.
• Once all bunnies are piped, pipe on a cream bunny tail.
• Lightly dust the finished bunnies with the remaining powdered sugar for a snowy, soft look.