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▷Ingredients: ■Stained glass cookies 100 g unsalted butter 60 g powdered sugar lemon zest 1 egg yolk 1 teaspoon vanilla extract 135 g flour 30 g ground almond 80 g palatinit Pink food coloring 1. Mix unsalted butter with powdered sugar and grated lemon peel. 2. Add egg yolks and vanilla extract 3. Add sifted flour and ground almond , and mix to cut. 4. Roll out the dough to a thickness of 5 mm and refrigerate for 1 hour. 5. Cut out 3.5 cm cherry blossom shapes, and cut out 2.5 cm cherry blossom shapes in the center. If the dough becomes soft, refrigerate. 6. Bake in a preheated oven at 170℃ for 6 to 10 minutes and cool. 7. Melt the palatinit in a saucepan over low heat. When the bubbles become small and transparent, remove from heat. Color the cookies pink to your liking. 8. Pour the melted palatinit into the center of the cookie and wait until it cools and hardens. ■Diamond cookies with black tea 100 g unsalted butter 55 g powdered sugar 1 g salt 4 g tea leaves 1 egg yolk 130 g flour 35 g ground almond 1. Add the powdered sugar, salt, tea leaves and egg yolk to the unsalted butter in this order. 2. Sift in the flour and ground almond , and mix to combine. 3. Roll out the dough into bars about 3.5 cm in diameter and chill in the freezer for 1 hour. 5. Cut the dough into 8 mm thick bars. 6. Bake in a preheated oven at 170℃ for 15 to 20 minutes and cool. ■Squeeze cookies 80 g unsalted butter 30 g powdered sugar 15 g egg white 1 teaspoon vanilla extract 100 g flour 10 g ground almond Pistachios 1. Mix unsalted butter with powdered sugar. Add egg whites and vanilla extract 3. Add sifted flour and ground almond and mix to cut. Put the dough into a squeeze bag with a cherry blossom tip. 4. Squeeze out the dough and top with chopped pistachios. Bake in a preheated oven at 160℃ for 12 to 15 minutes. ■Matcha langue de chat 20 g unsalted butter 20 g powdered sugar 2 g matcha green tea 10 g cake flour 10 g ground almond 1. Mix unsalted butter with powdered sugar and matcha. Add egg whites and mix. Add sifted flour and ground almond and mix to combine. Put the dough into a bag. Bake in a preheated oven at 170℃ for 10-12 minutes and cool.