# 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
# How To Make It:
01 - Whisk together flour, baking powder, and salt in a bowl. Cream butter and sugar until light and fluffy; beat in the egg and vanilla. Gradually incorporate dry ingredients until a dough forms. Divide dough, shape into discs, wrap, and chill for 30 minutes. Preheat oven to 350°F. Roll dough to 1/4-inch thickness, cut diamond and ring shapes, place on parchment-lined sheets, and bake 10 to 12 minutes until edges turn light golden. Cool completely.
02 - Combine powdered sugar, milk, corn syrup, and extract to form a smooth, thick icing. Divide and tint with gel colors. Pipe outlines and flood cookies; while wet, embellish with dragées, edible pearls, or gold leaf for a gemstone effect. Allow icing to dry thoroughly.
03 - Arrange cookies elegantly on a platter. Drizzle some with melted white chocolate and sprinkle with edible silver, pearls, or gold leaf. Garnish with candied petals and fresh berries for added visual appeal and contrast.
