In a food processor or by hand mix flour, sugar, salt and cocoa.

Add the butter and margarine. Pulserate until the mixture will crumble. Add the egg yolks and iced coffee. Pulserate until the dough is formed into a ball. Add coffee gradually. Start with 5 tablespoons of iced coffee. It took me 6 tbsp. Wrap the dough in cling film and leave in refrigerator for 30 minutes.

Pre-heat the oven to 175 degrees. On a floured surface, roll out the dough. Then cut dough flowers (using a cookie cutter in the shape of a flower).

Gently push the dough into a round shape. To grease the form is not necessary.

Bake at 175 degrees for 12 -15 minutes.

Prepare the cream. Whisk together cream cheese, butter and powdered sugar. Attention!!! Cheese and butter should be at room temperature. Add the zest and juice of a lemon or orange using a pastry bag or spoon, fill the cream ready baskets. Decorate as desired. Our flowers are ready. Bon appetit!!!