# What You 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
# Steps:
01 - Whisk together flour, baking powder, and salt in a bowl. In a separate 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 into two discs, wrap with plastic, and refrigerate for 30 minutes. Preheat oven to 350°F. Roll dough to 1/4-inch thickness, cut diamond and ring shapes using cookie cutters, and place on parchment-lined baking sheets. Bake for 10 to 12 minutes until edges are lightly golden. Cool completely.
02 - Combine powdered sugar, milk, corn syrup, and extract to create a smooth, thick icing. Divide into bowls and add gel food coloring as desired. Pipe outlines and flood the cookies with icing. While wet, embellish with dragées, edible pearls, or gold leaf. Allow to dry fully.
03 - Arrange decorated cookies on a serving platter. Drizzle some 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.
