Make the cookies: Position a rack in the middle of the oven and preheat to 350 degrees. Line 2 large, rimmed baking sheets with parchment paper.

In a medium bowl, whisk together the flour, salt and nutmeg until combined.

In a stand mixer fitted with the paddle attachment, or using a large bowl and handheld mixer, beat the butter and confectioners' sugar on medium speed until creamy, about 3 minutes. Add the flour mixture and mix on low speed until just combined, stopping the mixer and scraping the sides and bottom of the bowl to make sure all the ingredients are evenly mixed. The dough will be sticky.

Lay a roughly 13-by-18-inch piece of wax paper on your countertop and scrape the dough onto it, forming it into rough log. Cover it with a second sheet of wax paper and, using your hands, shape and roll the dough until it's a round log 1 ¾ to 2 inches in diameter. Refrigerate the wrapped dough for 30 to 40 minutes, or until the log is firm. Midway through the chilling, roll the log on the countertop for a smoother, rounder exterior.

Once firm, unwrap the dough and slice it into ½-inch-thick rounds. Arrange on the prepared baking sheets in 3 rows of 4.

Bake one sheet at a time (keep the other sheet in the refrigerator) for 15 to 20 minutes, or until the cookies appear slightly golden on the bottom; a shorter bake time will result in softer cookies. Remove from the oven and let cool briefly on the baking sheet, then transfer to a wire rack and cool completely before decorating.

Make the icing: In a medium bowl, whisk together the confectioners' sugar and 1 tablespoon of the tamarind pulp. Gradually add more of the tamarind, 1 teaspoon at a time, until you achieve the desired texture and flavor — adding more liquid for a thin glaze and less for sturdy icing best used for piping. (If you add too much tamarind, add a little more confectioners' sugar to thicken the icing.) Transfer to a piping bag fitted with a decorating tip or a plastic zip-top bag with one corner cut off.

Once your cookies are at room temperature, decorate or drizzle with the icing in whatever pattern you choose, and garnish with the edible gold leaf and edible flowers, if using. Let the icing set, about 2 hours, before eating.

NOTE: If you prefer a more pronounced tamarind flavor, instead of piping the icing you can spread it using a small offset spatula. Be sure to multiply the icing ingredient quantities by 1 ½ to ensure you have enough icing for the entire batch of cookies.