Eat your flowers! These easy cookies are great to bring to your coworkers or secret Valentine. The Fleur spice adds a gorgeous pink color in the glaze and a tangy, floral flavor that compliments the touch of cream cheese in the recipe. 

2 1/2 cups flour
3/4 cup brown sugar, loosely packed
1/4 tsp salt
2 tsp Fleur spice
2 stickes chilled, unsalted butter, cut into chunks
2 TB cream cheese

In the bowl of a mixer, place the flour, sugar, Fleur spice and salt and stir on low speed to combine. Turn off the mixer and break up any big chunks of brown sugar (if you see any) with the back of a spoon.

Turn back onto a low speed and add the chilled butter, a chunk at a time, and keep adding until the mixture looks crumbly. Add the cream cheese and continue to blend on low until all the cream cheese is mixed in and the dough begins to come together.

Divide the dough in half and make into 2 balls, wrap in plastic wrap and chill for 20-30 minutes (can be frozen, too - just defrost in the fridge).

Roll out the dough between 2 sheets of parchment paper to 1/8" thickness, and cut with cookie cutter (such as a heart shape). Use a metal spatula to transfer the cookies to a parchment-lined baking sheet, leaving about 1/2" between the cookies.

Bake for 10-12 minutes or until golden brown around the edges. Don't under bake these cookies; the golden color is key to the flavor. Allow to cool, then decorate with the Fleur glaze by using the back of a spoon.

Fleur Glaze
2-3 TB milk
1 TB fleur spice
1 TB cream cheese, softened
1 1/2 cups powdered sugar

In a medium sized bowl, combine the 2 TB of milk with the Fleur spice and cream cheese. Whisk energetically until most of the lumps of cream cheese have disappeared. Then whisk in the powdered sugar, adding a little more milk if it becomes too stiff.

Decorate the cookies and allow the glaze to dry before putting into a storage container. Otherwise, eat right away!