Mini Graduation Cap Cookies in 57 Minutes

Instructions:

1. Cream the butter and sugar until pale and fluffy. Beat in the egg and vanilla until fully incorporated.
2. Slowly mix in the flour, baking powder, and salt on low speed until a stiff dough forms.
3. Divide dough into two discs, wrap in plastic, and refrigerate for at least 2 hours.
4. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
5. Roll dough to 1/4 inch (6mm) thickness on a lightly floured surface and cut into graduation cap shapes.
6. Bake for 10-12 minutes until edges are barely set. Cool on the pan for 5 minutes before transferring to a wire rack.
7. Pipe a border around the diamond top and base of the cap using stiff black royal icing.
8. Fill in the centers with flood consistency icing and pop air bubbles with a scribe tool.
9. Roll a thin rope of yellow fondant and attach it to the center of the cap to create the tassel.
10. Allow cookies to dry undisturbed for 8-12 hours until the icing is completely hard.