# What Goes In:
→ Sugar Cookies
01 - 2.5 cups all-purpose flour
02 - 0.5 teaspoon baking powder
03 - 0.5 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 ounces black fondant
09 - 1 ounce yellow fondant
10 - Cornstarch for dusting and rolling
→ Decorating Icing
11 - 1 cup powdered sugar
12 - 1 to 2 tablespoons milk
13 - 0.5 teaspoon vanilla extract
# How to Make It:
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 dry ingredients to wet mixture, mixing just until incorporated.
06 - Roll dough on a lightly floured surface to 0.25-inch thickness. Cut into 2.5-inch round or square shapes.
07 - Place cookies on prepared baking sheets. Bake for 10 to 12 minutes until edges are golden. Cool completely on a wire rack.
08 - Roll black fondant to 0.125-inch thickness. Cut 24 small squares approximately 1.25 inches each for mortarboard tops. Roll 24 small cylinders approximately 0.5 inches long for mortarboard bases.
09 - Roll yellow fondant into thin ropes and cut into 1-inch pieces for tassels. Shape as desired.
10 - Mix powdered sugar, milk, and vanilla extract until smooth consistency is achieved.
11 - On each cooled cookie, use icing to attach a fondant square in the center. Place a fondant cylinder underneath as the base. Attach a yellow tassel to one corner using a dab of icing.
12 - Allow decorations to set for 20 to 30 minutes before serving or packaging.
