Antique-style lavender cookie cutters. The lavender features very small, densely packed flowers. It was difficult to represent them as stamp cookies, so I had avoided making them until now, but I finally designed them this time! Flowing, swaying leaves in the wind, and small, plump, cute flowers are carefully represented. If the outer frame is designed along the delicate stems, it would be too thin and could lead to cookie breakage, so there is sufficient space between the stamp and the outer frame. I've always wanted to make these antique flowers, and I've challenged myself with a rather bold design. I usually avoid intricate designs to make it easier to cut out the cookies, but I wanted to create an antique atmosphere, so I designed and made them down to the details. It's a bit difficult for stamp cookie beginners, but you're sure to bake satisfying cookies when you make them beautifully! ☆Tips for making cookies well!! • Using flour when using the stamp makes it easier for the dough and the stamp to separate. • When cutting out the cookies and stamping them with the dough well chilled, the shape and pattern will transfer beautifully. • Use only egg yolks and mix them without incorporating air to prevent the dough from puffing up too much. • 5mm is recommended for cookie dough thickness. • Using a Silpat will prevent the shape from collapsing and result in a crispy finish. [Product Contents: 1 outer frame + 1 stamp]