Orange shortbread cookies with pressed flowers and orange glaze

Pinch the stems off small edible flowers, lay them on absorbent paper, cover with another sheet, press, and weight inside a large book under more books for a few hours.

Whisk 240 g all-purpose flour with 40 g cornstarch; set aside.

In a food processor put 100 g sugar and half a teaspoon kosher salt; peel the zest from an orange, avoiding the white pith, and process until the peel is broken up and the sugar is pastel orange (or rub rasped zest into the sugar by hand).

Add 226 g softened butter in pieces and a teaspoon of vanilla extract; process, scraping the bowl down.

Add the flour mixture and pulse just a few times until it comes together; overmixing makes a tough cookie.

Pat into a disc, wrap, and chill at least an hour until firm.

Set the oven to 350. On a lightly floured surface roll the dough, in two pieces, to a quarter inch with a bumpered rolling pin; if too hard, let it rest a few minutes.

Cut with a floured two and a half inch scalloped cutter and place on a silpat- or parchment-lined baking sheet; extra cut dough can be frozen and baked from frozen.

Bake one batch at a time, 14 minutes at 350, until firm and just golden on the bottom; cool.

Mix one cup powdered sugar with a few tablespoons orange juice, adding more until thin enough not to hide the flowers.

Paint a little glaze on a cookie with a small paintbrush, arrange the pressed flowers (three looks best), then brush glaze over the flowers to abrade their waxy surface so it clings, and brush out to the edges.