Cookie Dough

1. In a bowl, knead the butter to bring it back to room temperature and soften it, then add the powdered sugar and mix well.
2. Add the egg yolks one at a time, mixing well each time.
3. Make 3 colors of dough:
   Sift the following ingredients into their respective bowls and mix together.
   (white dough) 80 g light flour
   (pink dough) 80 g light flour + strawberry powder
   (green dough) 80 g light flour + matcha green tea.
4. Shape flat, wrap each in plastic wrap, and let rest in the refrigerator for at least 1 hour.
5. Prepare two large sheets of parchment paper and place the dough between them. Use a rolling pin to flatten the dough to a thickness of about 2mm(0.08 inches). Repeat this process for all three colors of dough.
6. Once you have rolled out the dough, place it in the refrigerator (or freezer) until it reaches a firm consistency that makes it easy to cut with cookie cutters.
7. Once the baking sheet attached to the top and bottom dough is removed well, the dough is cut out. I used three flower molds of different sizes to hollow out the dough.
8. Place the dough on a baking sheet lined with parchment paper (or use a silicone baking mat). Start by laying down the largest flower-shaped dough, then use a smaller flower-shaped cookie cutter to cut out the center. Fill the empty space with a different colored dough that is the same size as the cut-out flower. Then, using an even smaller flower-shaped cookie cutter, cut out the center of the second layer, and place a different colored dough of the same size in the hollow space. Repeat this process with smaller flower shapes until you have completed the design.
9. Bake in a preheated oven at 160°C (320°F) for about 10 minutes. Adjust the temperature and baking time to ensure that the cookies do not become too dark or over-baked.