Tassel Graduation Cap Cookies for 24

Instructions:

1. Preheat oven to 350°F (180°C). Cream butter and sugar in a bowl until the mixture looks pale and fluffy, then beat in the eggs and vanilla.
2. Gradually mix in the flour, baking powder, and salt. Note: Don't overmix here or the cookies will be tough.
3. Roll the dough on a floured surface to 1/4 inch (6mm) thickness.
4. Use your cutters to create base circles and diamond toppers. Transfer them to a tray and chill for 30 minutes. Note: This is the no spread secret.
5. Bake for 10-12 minutes until the edges are barely golden but the centers remain pale. Let them cool completely on the pan.
6. Whip the powdered sugar, meringue powder, and warm water until stiff peaks form. Divide this into bowls and add your gel colors.
7. Brush a thin layer of corn syrup onto the center of the circular cookie. Press the diamond shaped cookie on top at a slight angle.
8. Outline the diamond topper with black stiff icing, then flood the center with a slightly thinner consistency of the same color.
9. Pipe a tight zig zag line from the center to the edge of the cap and finish with a small, raised dot of yellow icing for the tassel.