# What Goes In:
→ Sugar Cookies
01 - All-purpose flour — 2 1/2 cups
02 - Unsalted butter, softened — 1 cup (2 sticks)
03 - Granulated sugar — 3/4 cup
04 - Large egg — 1
05 - Pure vanilla extract — 1 teaspoon
06 - Almond extract (optional) — 1/2 teaspoon
07 - Salt — 1/2 teaspoon
→ Royal Icing
08 - Powdered sugar (confectioners'), sifted — 3 cups
09 - Large egg whites — 2 (or 4 tablespoons meringue powder + 6 tablespoons water)
10 - Cream of tartar — 1/2 teaspoon
11 - Pure vanilla extract — 1 teaspoon
12 - Black gel food coloring — as needed
13 - Edible gold luster dust — as needed
14 - Clear neutral alcohol or lemon extract (for gold paint) — a few drops
# How to Make It:
01 - In a large bowl, beat the softened unsalted butter and granulated sugar with an electric mixer on medium speed until pale and airy, about 3–4 minutes; add the large egg, vanilla and almond extract and beat until incorporated.
02 - Whisk together the all-purpose flour and salt, then add to the butter mixture in two additions and mix on low speed just until the dough comes together; avoid overmixing to keep the texture tender.
03 - Divide the dough in half, flatten each portion into a 1-inch-thick disc, wrap tightly in plastic and refrigerate for 45 minutes to firm up for rolling.
04 - Preheat the oven to 350°F. Line baking sheets with parchment paper and lightly flour a work surface and rolling pin.
05 - Roll one disc of chilled dough to approximately 1/4 inch thickness; cut diploma and graduation cap shapes using cookie cutters, transfer shapes to the prepared sheets spacing them about 2.5 cm (1 inch) apart.
06 - Bake in the preheated oven for 8–10 minutes until the edges are just turning golden; cool on the pans for 2 minutes, then transfer to wire racks to cool completely before decorating.
07 - In a clean bowl, beat the egg whites until frothy, then add the sifted powdered sugar and cream of tartar gradually; continue beating until stiff, glossy peaks form, then stir in the vanilla.
08 - Divide the icing into portions: tint a portion black for caps, reserve white for diplomas and keep a small portion plain for mixing with the gold luster; adjust consistency with a few drops of water for flooding and thicker lines for piping.
09 - Pipe outlines on cooled cookies, flood with thinned icing and use a scribe or toothpick to level surfaces; allow the flooded areas to set for about 1 hour before adding piped details.
10 - Mix gold luster dust with a few drops of clear alcohol or lemon extract to create a paint; using a fine food-safe brush, apply gold highlights to tassels and diploma ribbons; let all decoration dry completely before storing or serving.
