Unicorn sugar cookies with royal icing
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Making cookies have become a pastime for me, and I like to experiment during the process to see what looks good for the camera, makes the process easier, or what makes them taste better.
When making these cookies, I used special piping bags for royal icing. I use different size bags for different consistencies- I used a thicker icing for borders, and a thinner icing for flooding these borders to ensure a smooth flooded surface. For this, I had to make two bags of each color I used.
After flooding, I use a heating gun for half a minute on the cookie for it to dry faster. This heating gun is pretty low heat, and I try to keep it around 6 inches away from the cookie to dry a perfect icing crust, preventing it from caving in and ruining the cookie. This technique is good for larger surfaces, as it usually would take quite a while for the thinner icing to dry. After letting the icing dry, I use a black food marker for eyes.
After finishing the icing, I applied a layer of glitter for a sparkly effect on the cookies. The glitter is in a powder, but I mixed it with a clear vanilla to make it more watery to make it easily paintable on the cookies. I applied this mixture to the horns, manes, hooves and on clouds, which turned out quite well and added some extra depth to the cookies.
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