Flower Cookies

• Wait to preheat the oven until the cookies are chilling (step 12). Line two large baking sheets with parchment paper or silicone mats. Set aside.
• Use a large mixing bowl and hand mixer or the bowl of your stand mixer fitted with a paddle attachment to combine 1/2 cup (1 stick) unsalted butter and 1/2 cup granulated sugar. Beat at medium-high speed for 1-2 minutes until the mixture lightens in color and looks fluffy.
• Add 1 large egg, 1 1/2 tsp almond extract, and 1 tsp vanilla extract and beat until combined. Scrape the sides and bottom of the bowl with a rubber spatula as needed.
• Then add 2 cups of all-purpose flour, 2 Tbsp cornstarch, and 1 tsp fine salt. Mix at low speed until the dry ingredients are just incorporated. Scrape around the sides and bottom of the bowl with a rubber spatula to make sure everything is properly combined.
• Divide the dough in half with a rubber spatula. Use a 1/2 tsp measuring spoon to scoop out uniformly sized bits of dough, repeating the process until you've portioned out half of the uncolored dough. Then, roll the bits of uncolored dough into balls with your hands and place them on one of the prepared baking sheets.
• Next, mix a squirt of pink gel food coloring into the remaining dough with a rubber spatula and mix until the dough is evenly colored. I like to do this by hand to avoid overimxing, but it can also be done with an electric mixer.
• Repeat the scooping and rolling process with the pink cookie dough, using 1/2 tsp to scoop out uniformly sized bits of dough. Then, roll the bits of dough into balls with your hands and place them on the other prepared baking sheet.
• Arrange 5 dough balls that are the same color in a circle with a small opening in the center (see pictures above). Repeat this process until you have 12 white flower cookies and 12 pink flower cookies, spacing them out a couple of inches apart. These cookies don't spread much as they bake, and you should be able to fit 12 cookies on a 9x13-inch baking sheet. You should still have some leftover dough balls of each color, which will end up being the centers of the flowers in a few steps!
• Spray the bottom of a flat-bottomed glass or ramekin with a bit of non-stick spray, then gently press the glass on top of each flower to just slightly flatten it. If you don't have non-stick spray, you can also place a small piece of paper between the cookie dough and the glass. The goal isn't to completely flatten the dough, we just want to help the petals of the flower stick together once the cookies are baked (see pictures above).
• Then, use a toothpick or scribe to make 2 thin lines on each petal to give it a bit of dimension. Start in the center and make the lines go about halfway up each petal.
• Count out the remaining balls of dough and make sure you have enough to make a center for each flower - you want to use the opposite color of dough for the center of each flower. If you're short on either color, you can divide the dough into smaller portions to make it work or break up one of the flowers and use the petals to be centers. Gently press a dough ball into the center of each flower.
• Chill the cookies in the fridge for 30 minutes or in the freezer for 10 minutes, pan and all! This helps the cookies keep their shape. While the cookies chill, preheat the oven to 350°F / 175°C.
• Once the oven is fully preheated, bake the chilled cookies for 11-12 minutes. I recommend baking one tray at a time. The edges should be set, but they shouldn't have any browning. Let the cookies cool fully on the baking sheet, then enjoy! Leftover cookies can be stored in an airtight container at room temperature for up to 5 days.