UNICORN SUGAR COOKIES
Makes 12 giant, 5 inch sugar cookies
3/4 cup room temperature butter
2/3 cup brown sugar
2/3 cup white granulated sugar
1 egg
1egg yolk
1 1/2 tsp baking soda
1/2tsp salt
2 cup all purpose flour
2 tsp vanilla extract
1/2 tsp almond extract
1 1/2 cup unicorn candy chips, reserve few chips for later
Brown edges bake at 350F 12-14 minutes
Golden Edges 325 F 18-20 minutes
Sift baking soda salt into the flour. Whisk well and set aside.
In a small dish combine egg and egg yolk, measure in vanilla extract and almond extract.
With a mixer cream room temperature butter for 30 second until creamy. Beat in sugars and cream for 5 minutes till creamy and pale in color. Scrape down the bowl few time to ensure all is mixed well. Beat in eggs and extracts. Beat for a minute, until well blended.
Gradually in 3 additions on low speed add flour mixture. Don't over mix or your cookie will be tough. Stir in chips.
Scoop cookie dough onto a tray lined with wax paper using a 1/3 cup measure. Cover well with plastic wrap and chill for at least 30 minutes and up to 24 hours.
Cookie spread during baking. I was able to fit 6 cookies on the baking sheet. Flatten cookie dough mounts with a palm of your hand. If some of the cookie are plain on the top press in extra unicorn chips.
Let cookies cool before decorating.
Mix Gold Luster Dust with lemon extract and lightly paint top of the cookies. Lightly dust cookies with Diamond Dust and finish with Mini Silver Sprinkles.
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