# 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 Steps:
01 - Combine flour, baking powder, and salt in a bowl. Cream butter and sugar until light and fluffy, then beat in the egg and vanilla extract. Gradually add dry ingredients, mixing to form dough. Divide dough into two discs, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat oven to 350°F. Roll dough to 1/4-inch thickness and use diamond and ring-shaped cookie cutters to cut shapes. Place on parchment-lined baking sheet and bake for 10 to 12 minutes until edges are lightly golden. Cool completely.
03 - Mix powdered sugar, milk, corn syrup, and almond or vanilla extract to create smooth, thick icing. Divide into bowls and tint with gel food coloring as desired.
04 - Pipe outlines and flood cookies with colored icing. While icing is wet, decorate with dragées, edible pearls, or gold leaf for a gem-like finish. Allow icing to dry thoroughly.
05 - Arrange decorated cookies on a serving platter. Drizzle some with melted white chocolate and sprinkle with edible silver decorations or gold leaf. Garnish with candied petals and fresh berries for added color and elegance.
