# What you'll need:
→ Cookies
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons vanilla extract
→ Royal Icing
08 - 3 cups powdered sugar, sifted
09 - 2 large egg whites or 4 tablespoons meringue powder plus 6 tablespoons water
10 - 1/2 teaspoon vanilla extract
11 - Black gel food coloring
12 - Yellow gel food coloring
→ Decoration
13 - Mini yellow M&Ms or candy pearls for tassels
# Preparation steps:
01 - Whisk together flour, baking powder, and salt in a bowl. In a large bowl, beat softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes. Add egg and vanilla extract, mixing until combined. Gradually incorporate flour mixture, stirring until dough forms. Divide dough in half, shape into disks, wrap in plastic wrap, and refrigerate for 30 minutes.
02 - Preheat oven to 350°F. Roll chilled dough on a lightly floured surface to 1/4-inch thickness. Cut out cookies using a graduation cap or square cookie cutter.
03 - Place cut cookies on parchment-lined baking sheets. Bake for 8-10 minutes until edges are just golden. Remove from oven and cool completely on baking sheets before decorating.
04 - Beat egg whites or meringue powder mixture in a bowl until foamy. Gradually add sifted powdered sugar while beating until stiff, glossy peaks form, approximately 5 minutes. Mix in vanilla extract. Divide icing into portions and tint majority black and a small portion yellow using gel food coloring. Adjust consistency by adding water teaspoon by teaspoon for flooding technique, or additional sugar for piping.
05 - Outline each cooled cookie with black royal icing. Use a toothpick to spread icing to all edges and flood the surface. Allow to set for 30-60 minutes until icing hardens completely.
06 - Pipe yellow tassel and button detail on each graduation cap using yellow royal icing in a piping bag. Place a mini M&M or candy pearl at the end of each tassel for finishing touch.
07 - Allow decorated cookies to dry completely for several hours or overnight before serving or packaging for best results.
