How to Make Thun Flower Cookies

• In a large bowl, cream the softened butter cut into pieces and the sugar.
  Add the egg yolk, continuing to mix, then the condensed milk, half a teaspoon of cinnamon, a pinch of ground ginger, and the flour, and knead firmly until the mixture is homogeneous, transferring if necessary to a pastry board or work surface.

• Divide the dough in half and add the sifted unsweetened cocoa powder to one of the halves, incorporating it well into the mixture.
  Create balls of about 1.2 inches in diameter from each mixture.
  Arrange in a circle 5 balls of the same color and stick them together by wetting them with a bit of water using a brush.
  Place a contrasting color ball in the center of the circle of balls, using a little water to stick it, and press gently.

• With a toothpick, create two parallel stripes on each “petal” starting from the center of the flower to a third of the “petal ball”. Then, still with the toothpick, poke the contrasting color ball in the center of the flower.
  Place the cookies thus created on a baking sheet lined with parchment paper, slightly spacing them.
  Bake them in a preheated static oven at 338°F for fifteen minutes (they will not grow or change color much).
  Remove from oven and let them cool completely on the baking sheet.
  Store your Thun flower cookies in a tin or airtight container.

  Chez Bibia