Flower Cookies

For the flower cookies, crumble the butter with flour-soda mixture. Add powdered sugar, vanilla sugar, grated lemon zest (dried or fresh) and the egg yolks and knead into a dough.

Let the dough rest in the refrigerator for at least 1/2 hour. Then roll out on a floured board and cut out the flowers. Bake at medium heat. Let cool.

For the red flowers, mix confectioner’s sugar with elderberry jam – coat the flower and place a small piece of aranzini in the center. But first decorate the lower part.

Sprinkle grated pistachios on the board, brush the leaves with honey and dip them in the pistachios, then decorate the flower. For the bright flowers, mix apricot jam with sugar and for the center divide the dried cherries.

Preparation Tip:

If you have some pomegranate juice left over, you can use that for the flower cookies as well.

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