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Flower Sugar Cookie

Transform your favorite sugar-cookie dough into sweet flowers with just the tip of a knife and some round candies.

Flower Sugar Cookie

Photography: Burca Avsar

Source: Martha Stewart Living

Ingredients

Directions

  1. Roll room-temperature dough (for a blush hue, add 1 or 2 drops of pink food coloring) into 1-inch balls.

  2. Cut 6 evenly spaced radial slits in each, about three-quarters of the way to the center.

  3. Press a finger into the centers to spread out the petals, then drop a candy in each indentation.

  4. Before baking, refrigerate on a parchment-lined baking sheet until firm. Bake according to the recipe.

Cook's Note

For the centers, you can use any small, round candies, like Italian "confetti" or candy-coated chocolate or peanut-butter pieces.

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