Unicorn Poop Cookies

No, these aren't real unicorn poop but if unicorns do poop this is probably what it looks like.

Again, I'm not sharing a recipe here but showing a technique.

First, whip up your favorite sugar cookie recipe (I used the Betty Crocker cookbook).  Divide the dough into 6 pieces and die each piece a color (red, orange, yellow, green, blue, and purple).  Roll each piece into a 10 inch snake.

Roll out a piece of clear plastic wrap.  Lay down the pieces in ROYGBV order side by side.  Then carefully wrap them into a log as shown below.  Twist the ends to make it tight and refrigerate for 2 hours.

Once the dough has hardened take it out and roll it into a long snake (I dusted the countertop with powdered sugar).  As it gets longer you will want to break it in half and continue working with it.  Continue rolling and halving it until you get about 1/2" diameter snakes.  Cut the snakes into 4" lengths.

Now it's time to shape the cookies.  You want to pile them up so they look like, well, poop.

Bake them as directed by your recipe, and cool on a cooling rack.

As they are baking whip up a batch of icing.  You don't want anything that will cover up the design of the cookies, so I just mixed powdered sugar and milk into a thin icing (I forgot to sift the sugar which was a big no-no so there were clumps).  Spoon it over the cookies when they are still on the cooling rack (put a paper towel underneath because a lot of excess will drip off).  I also added some edible shimmer to the cookies with a paintbrush.

And there you have it, the most delicious unicorn poop you've ever tasted!

Perfect Chocolate Chip Cookies (4 P+)

Nestle's Tollhouse Chocolate Chip recipe is tried and true, but you can do better than that.  Once you figure out the exact time to keep them in your oven, they will be perfect every time.  I find they are best before they turn golden brown and I get the perfect doneness at 11 minutes in my oven.  They are crisp and crunch on the bottom but soft and chewy on the top.  Yum, yum, YUM!  I cannot get over how good these cookies are.

Perfect Chocolate Chip Cookies
30 cookies, 60 minutes
PRINTABLE

Ingredients:

1 c whole wheat flour

1 c white flour

½ t baking soda

¼ t salt

1 c sugar

1 c brown sugar

¼ cup butter, melted

2 egg whites

2 t vanilla

1 c mini chocolate chips

Instructions:

Preheat oven to 350°.  Line a cookie sheet with a silicone baking liner.

In a medium bowl, whisk together flour, baking soda, and salt.

In a large bowl, whisk together sugars, butter, egg whites, and vanilla.  Continue whisking for 3-5 minutes. 

Next, it’s time to incorporate the dry ingredients into the wet ingredients.  Only add ¼ of the flour mixture to the wet mixture at a time and be sure to thoroughly combine by whisking before adding the next portion. 

Once the flour has been fully incorporated, remove the dough from the whisk with a rubber spatula.  Fold in the chocolate chips with the spatula.

Using a cookie scoop, place 12-15 dough balls on silicone baking liner spacing them 2 inches apart. 

Bake for approximately 11 minutes.

Cool for 3-5 minutes before moving to a cooling rack.

Notes:

To get the cookies the perfect crisp bottom while still being soft on the top I think it is necessary to use a silicone baking liner such as a Silpat.

A cookie scoop is a must as well.  If the cookies aren’t all the same size and shape they will cook unevenly so having them uniform is essential. 

Make sure the butter isn’t still hot because you are introducing it to raw egg whites and you don’t want to start cooking them until they get in the oven.

Don’t break out the electric mixer for this one.  You can do it with a whisk and a little elbow grease (ok, it’s a lot of elbow grease).