# What You'll 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
# How to Make It:
01 - Combine flour, baking powder, and salt in a bowl. In another bowl, beat softened butter and sugar until light and fluffy, then add egg and vanilla extract. Gradually mix dry ingredients into wet until dough forms. Divide dough in half, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat oven to 350°F. Roll dough to 1/4-inch thickness on a floured surface, cut into crown shapes using a cookie cutter, and place on parchment-lined baking sheets. Bake for 10 to 12 minutes until edges are lightly golden. Let cool completely before decorating with royal icing and optional edible sprinkles.
02 - Melt chopped white chocolate and butter over simmering water, stirring until smooth. In a saucepan, whisk egg yolks and sugar over low heat until slightly thickened, about 2 minutes. Combine egg mixture with melted chocolate and let cool. Whip 1 cup of heavy cream to stiff peaks, then gently fold into the cooled chocolate mixture. Chill mousse for at least 2 hours before serving.
03 - Arrange crown cookies on a large tray. Pipe or spoon white chocolate mousse into small glasses or bowls, topping each with a few berries. Scatter remaining raspberries, blueberries, and sliced strawberries around the cookies and mousse to mimic jeweled accents.
