Place eggs in a pot and cover with cold water, heat until boiling, then remove from heat and let sit 8-10 minutes. Place under cold water. Remove shell when cooled and mash well with a fork.

Sift together the flour, sugar, salt, corn starch and cocoa into the bowl of your Food Processor, add the cold cut up butter and pulse a few times until you have coarse crumbs.

Then add the mashed cooled egg yolks and pulse until the dough almost combs together. Move to a flat surface and gently knead into a compact smooth dough. Wrap in plastic and refrigerate for 1-2 hours or even over night.

Pre-heat oven to 335° (170° celsius). Line 2 cookie sheets with parchment paper.

Remove dough from fridge, on a lightly floured flat surface, start with rolling out half the dough to 1/3 inch (1 cm) thickness and cut with a small size flower cookie cutter, using a straw or any small round hole cutter, cut a hole in the middle of the flower. Place cut out flowers on prepared cookie sheets and bake for approximately 12 -14 minutes, cookies should not brown. Let cookies rest 5 minutes then move to wire racks to cool, dust with powdered sugar. Enjoy!