A tray featuring diamond-shaped cookies decorated with royal icing, white chocolate, and edible pearls.
# 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
# Steps:
01 - Whisk flour, baking powder, and salt together. Cream butter and sugar until light and fluffy; add egg and vanilla. Gradually mix in dry ingredients until dough forms. Divide dough, shape into discs, wrap, and refrigerate for 30 minutes. Preheat oven to 350°F. Roll dough to 1/4-inch thickness, cut diamond and ring shapes, arrange on parchment-lined baking sheet. Bake 10 to 12 minutes until edges are lightly golden. Cool completely.
02 - Combine powdered sugar, milk, corn syrup, and extract to form thick, smooth icing. Divide into bowls and tint with gel food coloring. Pipe outlines on cookies and flood interiors with icing. While wet, adorn with dragées, edible pearls, or gold leaf for a gemstone effect. Let dry fully.
03 - Arrange decorated cookies on a decorative platter. Drizzle some with melted white chocolate and sprinkle with edible silver, pearls, or gold leaf. Garnish the tray with candied petals and fresh berries to enhance elegance and color.
