3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened (1 cup = 2 sticks)
1-1/2 cups granulated sugar
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons almond extract
PAM® Original No-Stick Cooking Spray
2 pudding cups Snack Pack® Unicorn Flavored Pudding (1 blue and 1 pink)
3 cups confectioners' sugar, divided
sprinkles and decorative candies, optional
Unicorn Sugar Cookies
|% Daily Value|
|Total Fat||6 g||10%|
|Saturated Fat||4 g||19%|
|Vitamin A||190 iu||4%|
Combine flour, baking powder and salt in medium bowl; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, vanilla and almond extracts; mix well. Gradually add flour mixture, beating on low speed after each addition until well blended. Divide dough into 3 portions; wrap each tightly in plastic wrap. Refrigerate dough 2 hours or until thoroughly chilled and firm enough to handle.
Preheat oven to 375°F. Spray baking sheets and 3-inch round cookie cutter with cooking spray; set aside. Roll out 1 portion of dough to 1/4-inch thickness on floured surface with floured rolling pin. Cut out cookies with prepared cutter. Transfer with metal spatula to baking sheet, placing 1 inch apart. Repeat with remaining dough portions, spraying cutter with additional cooking spray as needed.
Bake 7 to 10 minutes or until edges of cookies are browned lightly. Cool on baking sheet 1 minute before removing cookies and placing on wire racks to cool completely.
Pour pink pudding into small bowl; whisk in 1½ cups powdered sugar until well blended. Repeat with blue pudding. Dollop cookies with icing and use a flat spatula to gently swirl the colors together. Decorate with sprinkles or candies as desired. Place on wire rack to dry, about 30 minutes.
Unicorn Sugar Cookies
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