# 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
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. Set aside.
03 - In a large bowl, cream together softened butter and granulated 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 ingredient mixture to the wet mixture, stirring until just incorporated.
06 - Roll dough on a lightly floured surface to 1/4-inch thickness. Cut into 2 1/2-inch round or square shapes.
07 - Place cookies on prepared baking sheets. Bake for 10 to 12 minutes until edges are just golden. Cool completely on a wire rack.
08 - Roll black fondant to 1/8-inch thickness. Cut out 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.
10 - Mix powdered sugar, milk, and vanilla extract until smooth.
11 - For each cooled cookie, use icing to attach a fondant square in the center. Place a fondant cylinder under the square as the base. Use a dab of icing to attach a yellow tassel to one corner.
12 - Allow decorations to set for 20 to 30 minutes before serving or packaging.
