# Components:
→ 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
# Method steps:
01 - In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, beat butter and sugar until light and fluffy. Add egg and vanilla extract, mixing well. Gradually add dry ingredients to wet, stirring until a dough forms. Divide dough in half, wrap in plastic, and chill for 30 minutes. Preheat oven to 350°F. Roll dough to 1/4 inch thickness on a floured surface. Cut out crown shapes with a cookie cutter, placing them on lined baking sheets. Bake 10 to 12 minutes until edges are lightly golden. Cool completely. Decorate cooled cookies with royal icing and optional edible gold or pearl sprinkles.
02 - Melt white chocolate and butter together in a heatproof bowl set 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. Stir egg mixture into melted chocolate and allow to cool. Whip 1 cup heavy cream to stiff peaks and gently fold into the chocolate mixture. Chill mousse for a minimum of two hours before serving.
03 - Arrange crown-shaped cookies on a large serving tray. Pipe or spoon white chocolate mousse into small glasses or bowls, garnishing with a few berries atop each. Scatter remaining raspberries, blueberries, and sliced strawberries around the cookies and mousse to emulate jeweled treasures.
