Unicorn Cookies – The Salted Cookie

Using a stand or hand-held mixer, beat together the butter, shortening and granulated sugar until fluffy. Add in the egg, egg white and watermelon extract and mix until combined. Scrape down the side of the bowl before adding the dry ingredients. Add the flour, cornstarch and baking powder slowly to the batter mixing on a low speed until combined. Divide the dough into four separate bowls. Mix each ball of dough individually with some gel food coloring. I did this by hand using gloves, but the quickest way to do this is probably putting it back in your mixer. You may just need to wipe it down in between colors. Chill the dough for 90 minutes. Preheat the oven to 375°F. Line baking sheets with sil-pats or parchment paper. Take the chilled dough and roll grape-size balls of each color of dough. Take a dough ball from each of the four colors and roll it between your palms until it forms one larger ball, almost resembling a beach ball. Roll that ball of dough into a thin log. Cut it in half so that it will make two cookies. Coil the cookie dough log into a round cookie shape. My dough was a bit dry so this took a few tries on a few of the cookies. Roll the edge of the cookie in a dish of non-pareils. For added magic sparkle, top with some sanding sugar. Bake at 375°F for about 10 minutes. Let the cookies set on the cookie sheet for a few minutes before transferring to a wire rack to finish cooling. Enjoy!