A tray showcasing diamond-shaped treats decorated with icing, chocolate, and edible accents for special occasions.
# 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, as desired)
→ 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. Gradually incorporate dry ingredients until dough forms. Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for 30 minutes. Preheat oven to 350°F. Roll dough to 1/4-inch thickness, cut using diamond and ring-shaped cutters, place on parchment-lined sheet. Bake 10 to 12 minutes until edges are lightly golden. Cool completely.
02 - Combine powdered sugar, milk, corn syrup, and extract to form smooth, thick icing. Divide into bowls and tint with gel colors as desired. Pipe outlines and flood cookies with icing. While icing is wet, embellish with dragées, edible pearls, or gold leaf for a gem-like effect. Allow to dry fully.
03 - Arrange decorated cookies on a serving platter. Drizzle some with melted white chocolate and sprinkle with edible silver, pearls, or gold leaf. Garnish tray with candied petals and fresh berries to enhance elegance and color contrast.
