3 tbsp. coarse colored sugar crystals (for sprinkling on top)
8 oz. white chocolate (for dipping)
1/2 cup coarse colored sugar crystals
3/4 tsp. LorAnn Princess Cake & Cookie Bakery Emulsion
1 large egg
1 cup white granulated sugar
1 cup European style butter (room temperature)
1/2 tsp. baking powder
1 tsp. baking soda
2 3/4 cups all purpose flour