# 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
# Preparation steps:
01 - In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream butter and sugar until pale and fluffy. Beat in the egg and vanilla extract. Gradually incorporate the dry ingredients, mixing until a dough forms. Divide dough into two discs, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat the oven to 350°F. Roll dough to approximately 1/4-inch thickness. Using diamond and ring-shaped cookie cutters, cut shapes and place them on parchment-lined baking sheets. Bake for 10 to 12 minutes until edges turn lightly golden. Allow cookies to cool completely.
02 - Combine powdered sugar, milk, corn syrup, and extract to produce a smooth, thick icing. Divide the icing into bowls and tint each with desired gel food colors. Pipe outlines onto the cookies and flood with icing. While icing remains wet, embellish with dragées, edible pearls, or gold leaf sheets to mimic gemstones. Allow icing to dry fully.
03 - Arrange decorated cookies on a decorative platter. Drizzle select cookies with melted white chocolate and scatter edible silver, pearls, or gold leaf for visual interest. Garnish the tray with candied petals and fresh berries to enhance color and presentation.
