# What You Need:
→ Sugar cookies
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, room temperature
03 - 3/4 cup granulated sugar
04 - 1 large egg
05 - 1 teaspoon pure vanilla extract
06 - 1/2 teaspoon almond extract (optional)
07 - 1/2 teaspoon fine salt
→ Royal icing
08 - 3 cups powdered (confectioners') sugar, sifted
09 - 2 large egg whites (or 4 tablespoons meringue powder + 6 tablespoons water)
10 - 1/2 teaspoon cream of tartar
11 - 1 teaspoon vanilla extract
12 - Black gel food coloring, as needed
13 - Gold edible luster dust and a few drops clear alcohol or lemon extract for painting
# How-To Steps:
01 - In a large bowl, beat the room-temperature butter with granulated sugar until pale and fluffy, then mix in the egg and vanilla (add almond extract if using) until combined.
02 - Gradually add the flour and salt and mix just until a cohesive dough forms, avoiding overworking.
03 - Divide the dough into two portions, flatten each into a disc, wrap in plastic, and chill for 45 minutes to firm.
04 - Preheat to 350°F. Line baking sheets with parchment paper and have cookie cutters and a floured surface ready.
05 - Roll one disc of dough on a lightly floured surface to about 1/4 inch thickness and cut out diploma and cap shapes; transfer to prepared sheets, spacing evenly.
06 - Bake 8 to 10 minutes, until edges are just turning golden; remove from oven and cool completely on wire racks before decorating.
07 - In a clean bowl, beat the egg whites until frothy, then gradually add sifted powdered sugar and cream of tartar; beat until stiff, glossy peaks form and stir in vanilla.
08 - Divide the icing: tint a portion black for caps, reserve white for diplomas, and leave a small amount uncolored to mix with gold luster for accents.
09 - Use piping to outline and flood each cookie, add details while icing is wet as desired, and allow the surface to set about 1 hour.
10 - Mix gold luster dust with a few drops of clear alcohol or lemon extract to make a paint; with a fine food-safe brush, add gold highlights to tassels and ribbons; let all details dry completely before storing or serving.
