# 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, for color contrast
# How To Make:
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 the dry ingredients and mix until dough forms. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat oven to 350°F. Roll out chilled dough to about 1/4-inch thickness. Use diamond and ring-shaped cutters to create shapes, then place on parchment-lined baking sheets. Bake for 10 to 12 minutes until edges are lightly golden. Allow to cool completely.
03 - Combine powdered sugar, milk, corn syrup, and almond or vanilla extract to form a smooth, thick icing. Divide into separate bowls and tint with chosen gel colors.
04 - Pipe outlines onto cookies and flood with icing. While icing is still wet, embellish with silver dragées, edible pearls, or gold leaf to simulate gems. Allow icing to dry completely.
05 - Arrange decorated cookies on a decorative platter. Drizzle some with melted white chocolate and sprinkle with edible silver, pearls, or gold leaf. Garnish with candied petals and fresh berries for color and elegance.
