Sift the flour, vanilla, salt and powdered sugar.
Add the butter and mix with your hands until the butter is well incorporated.
Add orange blossom water and mix it well.
Add water, one tablespoon at the time until the dough gets together and is soft. Make sure to not knead the dough.
Cover the dough with plastic wrap and let rest for at least 20 minutes on the counter.
Prepare the filling by mixing the almond flour, sugar, vanilla powder, cinnamon and butter.
Add orange blossom water, one tablespoon at the time until obtain a well gathered paste. Form thin logs and cover with plastic wrap.
Get back to the dough and form small balls, the size of small tangerines.
Cover the balls of dough with plastic wrap and roll out each ball individually into thin sheet.
Trim the sheet of dough into a rectangle, using a pizza wheel.
Place a log of filling at one edge of the rectangle of dough.
Roll the dough over the filling into a thin cylinder.
Seal the edges of the cylinder to form a circle and prick the bracelet formed from the bottom with a toothpick.
Place in a baking sheet.
Bake in a 350°F preheated oven for about 15 to 20 minutes.
Let cool completly.
Prepare the glaze by mixing the powdered sugar, lemon and water. For the water add 1 tablespoon at the time until obtain a nice smooth thick pourable texture.
Add food coloring of your choice and mix well.
Dip the top of each cookie in the glaze, then flip it over and place it on a cooling rack placed on a large tray to catch the dripping glaze.
Let dry completely for few hours.
Use a knife to clean up the cookies from excess icing in the bottom and edges.
Dust the cookies with the metallic food coloring or edible dust ( color of your choice), using a small brush. This will give the cookies a glossy finish.
Place a decorative flower for cookies on each cookie on top or in the center hole. Make sure to cut a part of the stem first before placing it.
Enjoy.