# What You’ll Need:
→ Diamond Sugar Cookies
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
→ Royal Icing
08 - 2 cups powdered sugar
09 - 2 to 3 tablespoons milk
10 - 1 tablespoon light corn syrup
11 - 1/2 teaspoon almond or vanilla extract
12 - Gel food coloring (silver, light blue, clear sparkle, etc.)
→ Edible Rings & Garnishes
13 - 1 cup white chocolate, melted
14 - 1/2 cup silver dragées or edible pearls
15 - 1/2 cup candied violets or rose petals (optional)
16 - 12 edible gold leaf sheets (optional)
17 - 1/2 cup fresh raspberries or strawberries, for color contrast
# How To Make:
01 - Whisk together flour, baking powder, and salt in a bowl. In a separate large bowl, cream softened butter with sugar until light and fluffy. Incorporate egg and vanilla extract thoroughly. Gradually mix in dry ingredients until a uniform dough forms. Divide dough in half, shape into discs, wrap in plastic wrap, and chill in refrigerator for 30 minutes.
02 - Preheat oven to 350°F. Roll out chilled dough to a 1/4-inch thickness. Using diamond and ring-shaped cookie cutters, cut out shapes and place them on a parchment-lined baking sheet. Bake for 10 to 12 minutes or until edges are lightly golden. Allow cookies to cool completely before decorating.
03 - Combine powdered sugar, milk, light corn syrup, and extract to form a smooth, thick icing. Divide into separate bowls and tint with chosen gel food colors. Use piping bags to outline and flood cookies with icing. Immediately decorate with edible pearls, dragées, or gold leaf sheets while icing is still wet. Allow icing to dry completely.
04 - Arrange the decorated cookies artistically on a serving platter. Drizzle some with melted white chocolate and sprinkle with edible silver accents or gold leaf for a sparkling presentation. Garnish the tray with candied petals and fresh raspberries or strawberries for a vibrant finish.
