January 1, 2012

Unicorn cookies!

What you need: Makes about 3 dozen small unicorn cookies
3 cups all-purpose flour
1 egg
1 cup sugar
1 tsp baking powder
1 cup unsalted butter, softened
1 tablespoon milk
1/2 tsp vanilla extract
Confectioners/Powdered sugar, for rolling out dough
Unicorn or horse cookie cutters
parchment or wax paper
Place butter and sugar in large bowl of electric stand mixer and beat until creamy. Add in the egg and milk, beat until fluffy.

Sift together flour, baking powder, and salt. Set aside.Slowly add in small amounts of flour and beat slow, until the mixture starts to pull together to a dough consistency. Gently knead the mixture by hand to form a ball. Wrap and chill in the refrigerator for 30 minutes to an hour.

Preheat oven to 375 degrees F.

Remove the chill dough and roll it out on a sugar powder dusted surface. Keep the dough moving to prevent sticking. When the dough is about 1/4 inch thick, cut into desired shapes with cookie cutters. I used mini horse shaped cookie cutters, and just pulled the ears to look like unicorns. If you do get unicorn cutters, nothing better!

Place them on wax/parchment paper sheets, about 1/2 inch apart, and bake for about 10 minutes. Remove them as the edges start to brown, let cool completely. Decorate the cookies with ready or homemade frosting. Here is the homemade icing recipe.