# 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
# Directions:
01 - Whisk flour, baking powder, and salt together in a bowl. Beat butter and sugar until light and fluffy; add egg and vanilla and blend well. Gradually incorporate dry ingredients until dough forms. Divide, wrap in plastic, and chill 30 minutes.
02 - Preheat oven to 350°F. Roll chilled dough to 1/4 inch thickness on floured surface. Cut crown shapes with cookie cutter, place on lined baking sheets, and bake 10 to 12 minutes until edges are golden. Cool completely.
03 - Apply royal icing to cooled cookies and sprinkle with edible gold or pearl decorations for a regal finish.
04 - Melt white chocolate and butter over simmering water, stirring until smooth. Remove from heat. Whisk egg yolks and sugar over low heat until slightly thickened, about 2 minutes, then combine with melted chocolate. Let cool.
05 - Whip 1 cup of heavy cream to stiff peaks and gently fold into the chocolate mixture. Chill mousse for at least 2 hours before serving.
06 - Arrange crown cookies on a serving tray. Pipe or spoon mousse into glasses or bowls and garnish with fresh berries. Scatter remaining berries around to create a jeweled effect.
