FOR THE SUGAR COOKIES

1. Preheat oven to 400 degrees.
2. Cream together shortening/or butter and sugar in a mixing bowl, until combined.
3. Mix in eggs and vanilla.
4. Stir in flour, baking powder and salt.
5. Mix on med-hi until combined.
6. You’ll know your cookie mix is ready when most of it sticks to the mixing paddle.
7. Roll dough out onto a floured surface (about 1/2 inch thick)
8. Cut into shapes with cutters of choice.
9. Bake cookies on a parchment lined baking sheet for about 6 minutes.
10. Remove from heat and cool.

FOR THE ROYAL ICING

1. Combine powdered sugar and meringue powder in the bowl of an electric mixer.
2. Add extract and water and beat on high for about 5 minutes.
3. The icing will be very thick. Add warm water a few drops at time for dipping consistency.

DECORATING

1. Dip completely cooled cookies face down into the royal icing.
2. Lift them from the icing and allow excess to drip off.
3. Flip your dipped cookies over and set them aside to dry.
4. Quickly poke away any air bubbles you find using toothpicks, before the icing dries.
5. Repeat steps so all cookies are covered in icing.
6. Once cookies have dried, you can begin adding decorative details.
7. Paint a thin layer of royal icing on the cookies, in the areas that you’ll be topping with sprinkle mix. Add your sprinkles and set aside to dry.
8. Once sprinkles have dried onto the cookies you can add finishing touches with edible pens and gold paint.
9. I used black edible pens to add eyelashes to the unicorn cookies and gold paint for ears, cheeks and horns.