Unicorn Shortbread

unicorn shortbreadMaureen and Margo, our goddaughters, love unicorns. I don’t remember unicorns being such a big deal when I was a girl, but then again, I was a girl in the 1980s. Back then we had icons like the Care Bears, Strawberry Shortcake, and Rainbow Brite. Now that I think about it, Rainbow Brite seems like the kind of gal who would have hung out with unicorns. Maybe she did? I honestly can’t remember.

To create this unicorn-inspired treat, I simply took some colored sugar and sprinkled it on top of the dough before baking. You can use whatever colors you like, and I went with pink, purple, blue, and yellow for my mixture. Before I baked, I wondered if I’d gone overboard with the sugar, but once it was done I was really pleased with the result.


  • 1 cup butter
  • 1 teaspoon salt
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 1/3 cups flour
  • Pink, purple, blue, and yellow colored sugar


Preheat oven to 300 degrees. Lightly grease two 8-inch round cake pans.

In a mixer fitted with the paddle attachment, cream together butter, sugar, salt, and vanilla. Add flour and beat to combine completely.

Divide dough in half and press into the bottoms of the cake pans, using the palm of your hand to create an even surface. Prick all over with a fork, then sprinkle with colored sugar.

Bake for 30-32 minutes, until the edges are golden brown. Remove from oven and gently loosen the sides, then allow to cool in the pans for 5 minutes. Gently flip onto a cutting board and slice each round into 12 wedges, then place wedges on a wire rack to cool completely. Store in an airtight container at room temperature for up to about 5 days; if shipping, pack between layers of waxed paper.

Makes 24 wedges.


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