Preparation Steps

• Preheat your oven to 350°F (175°C).
• Combine the flour, salt, and baking powder in a bowl.
• Cream the softened butter and sugar together until light and fluffy.
• Add the egg, vanilla, and almond extract, stirring until well incorporated.
• Mix in the dry ingredients just until combined.
• Roll out the cookie dough on a floured surface until it's about ⅛ inch thick.
• Cut twelve 3-inch circles from the dough using a cookie cutter.
• Shape twelve diamond-shaped grad caps from the remaining dough.
• Cut a triangle-shaped notch from each circle using the same diamond-shaped cutter.
• Brush two long edges of each diamond-shaped piece with corn syrup, and insert it into the notch of the circle.
• Bake your cookies for 10-14 minutes until the edges are set.
• Cool the cookies completely on a wire rack before decorating.
• Set aside about 2 tablespoons of white modeling chocolate for your tassels later.
• Color about ⅔ of the white modeling chocolate with flesh tone food coloring.
• Roll the colored modeling chocolate to about 1/16 inch thickness, then cut out twelve 3-inch circles.
• Roll out your colored modeling chocolate to the same thickness for the diamond-shaped grad caps.
• Brush a light coating of corn syrup on a cookie, and stack the circle and diamond shape on top.
• Color modeling chocolate for the tassels next.
• Roll the modeling chocolate into a tube and cut into twelve 1-inch pieces for the tassel's top section.
• Attach a single strand to each grad cap.
• Pinch the strands together on one end and attach it to the top strand with corn syrup.
• Form small balls from the modeling chocolate matching your grad cap color.