# What you'll 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 oz black fondant
09 - 1 oz 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
# 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 softened butter and granulated sugar together until light and fluffy, approximately 2 to 3 minutes.
04 - Beat egg and vanilla extract into the butter mixture until fully combined.
05 - Gradually add the dry ingredient mixture to the wet mixture, stirring until just incorporated. Do not overmix.
06 - Roll dough on a lightly floured surface to 0.25-inch thickness. Cut into 2.5-inch round or square shapes. Transfer to prepared baking sheets.
07 - Bake for 10 to 12 minutes until edges are just golden brown. Cool completely on a wire rack before decorating.
08 - Roll black fondant to 0.125-inch thickness and cut 24 squares approximately 1.25 inches each for mortarboard tops. Roll 24 fondant cylinders approximately 0.5-inch long for bases.
09 - Roll yellow fondant into thin ropes and cut into 1-inch pieces. Shape pieces into tassel forms as desired.
10 - Mix powdered sugar, milk, and vanilla extract together until achieving a smooth, spreadable consistency.
11 - Using icing as adhesive, attach a black fondant square to the center of each cooled cookie. Position a fondant cylinder underneath as the mortarboard base. Secure a yellow fondant tassel to one corner with a small dab of icing.
12 - Allow all decorations to set for 20 to 30 minutes before serving or packaging.
