For the filling:

10 Nasturtium flowers
½ cup apricot preserves

For the dough:

1 cup unsalted butter, at room temperature
Scant ½ cup granulated sugar
2 cups flour
½ teaspoon ground white pepper, rounded
½ teaspoon salt (omit if using salted butter)
5 Nasturtium flowers

For the icing (optional, but pretty!):

½ cup powdered sugar
2+ teaspoons orange or lemon juice