# Components:
→ Sugar Cookies
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
→ Fondant Mortarboard
08 - 8 oz black fondant
09 - 1 oz yellow fondant for tassels
10 - Cornstarch for dusting and rolling
→ Icing
11 - 1 cup powdered sugar
12 - 1 to 2 tablespoons milk
13 - 1/2 teaspoon vanilla extract
# Method:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, cream butter and sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in the egg and vanilla extract until fully combined.
05 - Gradually add the dry ingredients to the wet mixture, stirring just until incorporated without overmixing.
06 - Roll dough out on a lightly floured surface to 1/4 inch thickness. Cut into 2 1/2 inch round or square shapes using cookie cutters.
07 - Place cookies on prepared baking sheets and bake for 10 to 12 minutes until edges are just golden. Transfer to wire rack to cool completely.
08 - While cookies cool, roll black fondant to 1/8 inch thickness. Cut 24 small squares approximately 1 1/4 inches each for mortarboard tops. Roll 24 small cylinders approximately 1/2 inch long for mortarboard bases.
09 - Roll yellow fondant into thin ropes and cut into 1 inch pieces. Shape pieces as desired for tassels.
10 - Combine powdered sugar, milk, and vanilla extract, stirring until smooth and spreadable.
11 - For each cooled cookie, use icing to attach a fondant square in the center. Place a fondant cylinder underneath the square as the base. Secure a yellow tassel to one corner with a small dab of icing.
12 - Allow decorations to set for 20 to 30 minutes before serving or packaging.
