# 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, for color contrast
# Directions:
01 - Whisk together flour, baking powder, and salt. Cream butter and sugar until light and fluffy, then beat in egg and vanilla extract. Gradually incorporate dry ingredients until dough forms. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for 30 minutes. Preheat oven to 350°F (175°C). Roll dough to 1/4-inch thickness. Cut diamond and ring shapes with cookie cutters and place on parchment-lined baking sheet. Bake 10 to 12 minutes until edges are lightly golden, then cool completely.
02 - Combine powdered sugar, milk, corn syrup, and extract to form smooth, thick icing. Divide into separate bowls and tint with gel colors. Pipe outlines and flood cookies with icing. While icing is wet, decorate with dragées, edible pearls, or gold leaf to create a gem-like appearance. Allow icing to dry completely.
03 - Arrange decorated cookies on a serving platter. Drizzle with melted white chocolate and embellish with edible silver decorations or gold leaf. Garnish with candied petals and fresh berries for visual elegance and vibrant color contrast.
