# What you need:
→ 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
→ Icing Glaze
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 and 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.
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 and bake for 10 to 12 minutes until edges are lightly golden. Cool completely on a wire rack.
08 - While cookies cool, 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 inch 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 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.
