Transform your favorite sugar-cookie dough into sweet flowers with just the tip of a knife and some round candies.
Roll room-temperature dough (for a blush hue, add 1 or 2 drops of pink food coloring) into 1-inch balls.
Cut 6 evenly spaced radial slits in each, about three-quarters of the way to the center.
Press a finger into the centers to spread out the petals, then drop a candy in each indentation.
Before baking, refrigerate on a parchment-lined baking sheet until firm. Bake according to the recipe.
For the centers, you can use any small, round candies, like Italian "confetti" or candy-coated chocolate or peanut-butter pieces.