# Required Ingredients:
→ 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
# Directions:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in egg and vanilla extract until fully combined.
05 - Gradually fold dry ingredients into wet mixture, stirring until just incorporated.
06 - Roll dough on lightly floured surface to 1/4-inch thickness. Cut into 2 1/2-inch round or square shapes using cookie cutters.
07 - Arrange cookies on prepared baking sheets. Bake 10 to 12 minutes until edges are golden brown. Transfer to wire rack and cool completely.
08 - Roll black fondant to 1/8-inch thickness. Cut 24 small squares approximately 1 1/4-inch 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 as desired for decorative tassels.
10 - Mix powdered sugar, milk, and vanilla extract until smooth consistency is reached.
11 - Apply icing to each cooled cookie. Attach fondant square in center. Position fondant cylinder beneath square as base. Secure yellow tassel to one corner with icing dab.
12 - Allow fondant decorations to set for 20 to 30 minutes before serving or packaging.
