Combine ingredients for dough, knead until smooth.

Roll out to one-fourth-inch thickness.

With daisy cookie cutter, cut into two-inch daisies, press into bottom and sides of mini muffin tins.

Bake at 350 degrees Fahrenheit for eight to ten minutes.

Combine ingredients for filling.

Refrigerate for one and a half hours.

Using pastry bag with large star tip, swirl into each cookie cup.

Add chocolate syrup to remaining filling to obtain light brown coloring.

With small star tip, pipe small flower onto center of white cream. Freeze until ready to serve.