Floral Bunny and Egg Sugar Cookies: Yields 36

Instructions:

1. Cream the 227g of butter and 200g of sugar together on medium speed until just combined and smooth. Avoid whipping it until fluffy; we want to minimize air bubbles to prevent the cookies from rising or puffing in the oven.
2. Add the room temperature egg, 1.5 tsp of vanilla bean paste, and 0.5 tsp of almond extract. Mix on low until the yellow of the egg disappears. Note: Scraping the bottom of the bowl is crucial here to ensure the extracts are fully integrated.
3. Sift the 375g of flour, 16g of cornstarch, and 0.5 tsp of salt together. Add this to the wet ingredients in three batches, mixing until the dough pulls away from the sides. It should feel like soft playdough and not stick to your fingers.
4. Divide the dough into two disks and roll them between sheets of parchment paper to 6 millimeters thick. Place these flat sheets in the fridge for 2 hours until firm and cold to the touch. This is the secret to getting those perfect cutouts.
5. Preheat your oven to 180°C (350°F). Cut out your bunny and egg shapes, placing them on a lined tray. Bake for 10 minutes until the surface looks matte and set. Do not wait for them to turn brown; they should remain pale.
6. Whisk 500g of confectioners' sugar and 3 tbsp of meringue powder. Slowly add the 80ml of warm water while whisking until the icing forms stiff peaks. This 'stiff' consistency is what you'll use for the floral details.
7. Thin a portion of the icing with tiny drops of water until it reaches a '15 second' consistency (it should smooth out in 15 seconds after a knife is run through it). Flood the base of your cookies and let them dry for 4 hours until the surface is hard and glossy.
8. Using the stiff peak icing and a small tip, pipe tiny roses or lavender sprigs onto the dried base. Pipe with a steady, upward motion to create height and texture.