Cream the Butter and Sugar by combining room temperature unsalted butter and granulated sugar using an electric mixer on medium speed for 1-2 minutes until light and fluffy.

Incorporate the Wet Ingredients by adding one large room temperature egg to the creamed mixture, followed by almond and vanilla extracts. Beat until smooth.

Mix the Dry Ingredients in a separate bowl, whisk together flour, cornstarch, and salt. Gradually add to the wet mixture on low speed until just combined.

Shape and Color the Dough by dividing into two portions, rolling into balls, and coloring one portion with deep pink food coloring.

Arrange the Cookie Balls on a baking sheet, creating a flower pattern with uncolored and pink dough.

Flatten the Dough using a greased glass to gently press down the dough balls to form a flower shape.

Chill the Cookies for 30 minutes in the refrigerator or 10 minutes in the freezer.

Preheat the Oven to 350°F (175°C) while the dough chills.

Bake the Cookies for 11-12 minutes until edges are set but not browned. Allow to cool on the baking sheet before transferring.

Serve and Enjoy your colorful Flower Cookies!