# 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
# Method:
01 - Whisk together flour, baking powder, and salt. In a separate 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.
02 - Preheat oven to 350°F. Roll out chilled dough to 1/4-inch thickness. Using diamond and ring-shaped cookie cutters, cut shapes and arrange on parchment-lined baking sheets.
03 - Bake cookies for 10 to 12 minutes, or until edges are lightly golden. Remove and allow to cool completely on wire racks.
04 - Mix powdered sugar, milk, corn syrup, and extract to create a smooth, thick icing. Divide into bowls and tint with desired gel colors.
05 - Pipe outlines and flood cookies with royal icing. While icing is still wet, adorn with silver dragées, edible pearls, or gold leaf to mimic gemstone sparkle. Allow icing to dry fully.
06 - Arrange decorated cookies on a serving platter. Drizzle some cookies with melted white chocolate and sprinkle with edible silver, pearls, or gold leaf. Garnish with candied petals and fresh berries for visual contrast.
