Flower Cookies

Line two large baking sheets with parchment paper or silicone baking mats; set aside.

In a large mixing bowl, beat the butter and granulated sugar on medium-high speed for 1-2 minutes until lightened and fluffy.

Add the egg, almond extract and vanilla extract; beat until combined. Scrape down the bowl as needed.

Add the plain flour, cornflour and salt. Mix on low speed until the dry ingredients are just incorporated; scrape the bowl to ensure everything is mixed.

Divide the dough in half. Scoop uniformly sized pieces (about 1/2 tsp each) from the uncoloured half, roll into balls, and place on one prepared baking sheet.

Mix the pink gel food colouring into the remaining half of dough until evenly coloured. Scoop, roll into balls, and place on the second prepared baking sheet.

Arrange 5 dough balls of the same colour in a circle with a small opening in the centre to form each flower. Repeat until you have 12 white flower cookies and 12 pink flower cookies, spaced a couple of inches apart.

Spray the base of a flat-bottomed glass or ramekin with non-stick spray (or place a small piece of paper between the glass and dough), then gently press the glass onto each flower to slightly flatten the petals (do not fully flatten).

Use a toothpick or scribe to make 2 thin lines on each petal, starting in the centre and going about halfway up each petal.

Count the remaining dough balls and press one into the centre of each flower using the opposite colour for the centre (from the remaining dough).

The source instructions cut off here; bake until the cookies are set and lightly golden (typically 10-12 minutes at 180°C). Chill time and exact baking temperature/time were not fully present in the scraped text.