I like how you took inspiration from your culture. I contemplated incorporating nori in a recipe but wasn’t convinced it would be well liked enough; I love that you went for it!

I wish the flower taste could have been more distinguished from the sugar cookie base. I watched a documentary about a chef in Mexico who used flowers in his cuisine but I’ve never had anything with flowers in it, beyond infused water. I would have liked to taste the rosebuds more.

What if you experimented more with the color of the cookie (food coloring etc.)? You had mentioned wanting to use white sugar to make the cookie brighter. I wonder what other colors would have contrasted well with the flowering garnish.