Shortbread Cookie Flowers
Combine the flour with sugar and vanilla sugar in a mound on the work surface. Create a well in the center and add the egg. Cut butter into small pieces and spread around the mound.
Chop everything with a large knife into crumbs.
With hands, quickly knead the crumbs into a ball, wrap in plastic wrap and chill for about 30 minutes.
Press dough until slightly flat on a floured surface and roll out to about 3 to 4 mm (approximately 1/8 inch) thick.
With a cookie cutter, cut out daisy shaped flowers, place on baking sheet and bake in the oven preheated to 180°C (approximately 350°F) for 10-12 minutes.
Transfer cookies to a wire rack and allow to cool.
Combine water, lemon juice and powdered sugar into a frosting and spread on the cookies. Tint the remaining frosting with yellow food coloring. Put it into a freezer bag, cut off at a corner a piece and pipe a yellow polka dot on the center of each cookie. Allow to dry.
Serve with hot milk!