# Components:
→ 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
# Directions:
01 - In a bowl, whisk together flour, baking powder, and salt. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add dry ingredients, mixing until dough forms. Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat oven to 350°F. Roll out dough to 1/4-inch thickness. Using diamond and ring-shaped cookie cutters, cut out shapes and place on a parchment-lined baking sheet. Bake for 10 to 12 minutes, until edges are lightly golden. Allow to cool completely.
02 - Combine powdered sugar, milk, corn syrup, and extract to create a smooth, thick icing. Divide into bowls and tint with desired gel colors. Pipe outlines and flood cookies with icing. While icing is still wet, embellish with dragées, edible pearls, or gold leaf to create a gem-like effect. Let the icing dry completely.
03 - Arrange cookies on a decorative platter. Drizzle some cookies with melted white chocolate and sprinkle with edible silver, pearls, or gold leaf. Garnish the tray with candied petals and fresh berries for added elegance and color.
