# What You Need:
→ Sugar Cookies
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - Royal icing for decoration
09 - Edible gold or pearl sprinkles (optional)
→ White Chocolate Mousse
10 - 1 cup white chocolate, chopped
11 - 2 tablespoons unsalted butter
12 - 1 1/4 cups heavy cream, divided
13 - 2 large egg yolks
14 - 2 tablespoons sugar
15 - 1 teaspoon vanilla extract
→ Berry Jewels
16 - 1 cup fresh raspberries
17 - 1 cup fresh blueberries
18 - 1/2 cup sliced strawberries
# Directions:
01 - Combine flour, baking powder, and salt in a bowl. In a separate bowl, beat softened butter and sugar until fluffy. Add egg and vanilla extract, mixing well. Gradually incorporate dry ingredients into the wet mixture until dough forms. Divide dough, wrap in plastic, and refrigerate for 30 minutes. Preheat oven to 350°F. Roll dough to 1/4 inch thickness on floured surface, cut crown shapes with cookie cutter, and place on lined baking sheets. Bake 10 to 12 minutes until edges are lightly golden. Allow to cool completely before decorating with royal icing and optional edible sprinkles.
02 - Melt white chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat. In a saucepan, whisk egg yolks and sugar over low heat until slightly thickened, about two minutes. Combine egg mixture with melted chocolate and allow to cool. Whip one cup of heavy cream to stiff peaks and gently fold into chocolate mixture. Chill mousse for at least two hours before serving.
03 - Arrange crown-shaped cookies on a serving tray. Pipe or spoon white chocolate mousse into small glasses or bowls and top with fresh berries. Scatter remaining berries around cookies and mousse to create a jeweled effect.
