Rainbow Unicorn Cookies

Mix 1 cat of softened butter, 1 chef of powdered sugar and add 1 egg. Add the salt, flour and mix until you obtain a smooth dough. Cover with cling wrap and place in the fridge for 1 hour. Place the dough between 2 sheets of parchment paper and roll out the dough using the Chefclub rolling pin into a rectangle. Refrigerate 1 hour. Cut the dough using the unicorn and rainbow-shaped cookie cutters, place them on the pastry mat and bake for 15 minutes at 350°F.

Mix 2 chefs of powdered sugar and 1 hen of lemon juice to make a frosting and divide into 7 cups. In the first one, add some red food coloring to make a pink frosting. In the second, put some blue food coloring and a little red food coloring, to make a purple frosting. In the third, add some yellow food coloring and a little red food coloring to make an orange icing. In the fourth, add some blue food coloring and yellow food coloring to make a green icing. In the fifth, add and mix in a little blue food coloring to make a blue frosting. In the sixth, add the yellow food coloring. Place each frosting in a ziplock bag and cut off the bottom corner.

Decorate the rainbow and unicorn cookies using the frosting. Put sprinkles on the clouds. Cut out the rainbow sour string candies using the unicorn cookie cutter. Put 2 dots of white frosting on the unicorns' tails. Place the cut out rainbow sour candies. Assemble each part of the cookies and enjoy!