Golden Snitch Caramel Apple Cider

Let's get started!

For the Vanilla Almond Wing Cookies

1. Preheat the oven to 350F.
2. Line the baking sheet with a piece of parchment paper.
3. In a large bowl, whisk together flour and baking powder.
4. In another large bowl, cream together the butter and sugar until light and fluffy.
5. Add the vanilla extract, almond extract and egg into the butter mixture and mix until well combined.
6. Add 1/3 of the flour mixture and mix on low speed. Repeat two more times.
7. On a flat surface, sprinkle some flour and roll out the dough.
8. Cut out shapes using the tear cookie cutter.
9. Use the fondant roller fitted with the jagged cutter to cut the tear shapes in half.
10.  Transfer the wing cookies to the parchment paper.
11. Use a knife to cut a small rectangle on the bottom of the wing and remove the excess.
12. Place it in the freezer for 10 minutes to chill.
13. Bake in the oven for 10 minutes. Let it cool completely.
14. Place the cookie icing in a decorating bag fitted with a #2 tip.
15. Draw an outline on the cookie then fill it in.
16. Replace the tip with a #1 tip and pipe vertical lines on the wings.

For the Caramel Apple Cider

1. In a medium saucepan, add the apple cider, light brown sugar and salted caramel topping.
2. Place it over medium heat and stir continuously until the sugar is dissolved and it starts to simmer.

Time to decorate!

1. Using a ladle, pour the caramel apple cider into the golden mugs.
2. Add some whipped cream on top.
3. Place some salted caramel topping into a squeeze bottle and drizzle on top of the whipped cream.
4. Attach the Wing cookies on each side of the mug.