How To Make Unicorn Cookie Food

UNICORN COOKIES

Steps:

• Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
• Pour the colored sugars onto a plate. You can place them all on one plate, just keep them slightly separated.
• Combine the cake mix, eggs, oil and flour in a large bowl. Mix well.
• Scoop the cookie dough into 2″ balls using a cookie scoop or a regular large spoon.
• Dip each cookie ball into the colored sugar. You can either make them a solid color or turn each ball slightly and dip in the next color for the rainbow effect!
• Place the cookie dough balls 2-3 inches apart on the baking sheet and bake for 8-10 minutes.
• Remove from the oven and let cool 5-6 minutes.
• Place one Hershey's Birthday Kiss in the center of each Unicorn cookie.

UNICORN POOP

Steps:

• Combine butter, shortening, and cream cheese in a large bowl. Beat using an electric mixer until smooth. Add sugar and salt; beat until combined. Beat in egg and almond extract until well mixed. Gradually add flour, blending until dough is combined.
• Form dough into a ball with your hands. Stretch into a log shape and divide into 6 portions, or 1 per each color you plan to use.
• Center 1 portion of dough on a large piece of plastic wrap. Poke a well into the center with your thumb. Add 3 drops of food coloring into the well; fold dough over the coloring. Seal with the plastic wrap and knead the food coloring into the dough. Add more food coloring if needed. Tint each remaining dough ball with a different color.
• Chill the tinted dough in the refrigerator, about 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Divide each tinted dough ball into 8 equal pieces. Refrigerating the rest while you work, roll 1 piece out into a 6-inch rope over a waxed paper-lined or lightly floured surface. Repeat with the remaining dough pieces, stacking 1 rope of each color into a pile to make 8 multicolored piles.
• Gently press the ropes of 1 pile together and use your hands to roll the large multicolored 'rope' until round and smooth. Lengthen to 10 or 12 inches if desired. Cut in half. Use your hands to gently twist and roll both ends of each half in different directions. Use your imagination to coil rope pieces into the shape of unicorn poop. Repeat with remaining dough.
• Press silver candy dragees into the dough pieces. Place cookies on the prepared baking sheet.
• Bake in the preheated oven until cookies are set and bottoms are light brown, 8 to 10 minutes; they will not spread very far. Cool on a wire rack.

UNICORN BISCUITS

Steps:

• Rub the flour and butter together with your fingertips until it looks and feels like fresh breadcrumbs then add a pinch of salt. In another bowl, mix together the sugar, egg and vanilla extract then pour it over the butter and flour mixture. Gently knead it together then separate the dough into 2 equal blocks. Knead some pink food colouring into one of them and keep the other plain. Wrap both types of dough in sheets of cling film and chill in the fridge for 20-30 mins.
• Roll the plain dough out onto a lightly floured surface until it's about 25cm long and 20cm wide. Do the same with the pink dough and lay one on top of the other. Lightly roll over the surface once or twice with your rolling pin just to press them together. Trim off all the edges so they're straight then carefully roll them up from one of the short edges to make a tight spiral. Wrap tightly in cling film and chill for 1hr or overnight.
• Heat oven to 180C/160C fan/gas 4 and line 2 trays with baking parchment. Unwrap the dough, trim the end and cut the rest into 20 slices and lay them cut side down on your prepared baking tray. Bake for 15-17 mins or until ever so slightly golden at the very edges. Allow them to cool on the tray before transferring them to a wire rack to cool completely.
• Mix the icing sugar with enough lemon juice to make it the consistency of smooth peanut butter and pour the sprinkles into a shallow bowl or plate. Dip the outside edges of the biscuits into the icing (or spread it onto the edges using the back of a teaspoon) and then into the sprinkles, turning to coat. Leave to set before serving.