Cherry Blossom Cookie

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1 tablespoon milk
• 1/2 teaspoon almond extract
• 1/2 teaspoon cherry or vanilla extract
• 5 to 10 drops red food coloring, optional
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup candied cherry halves
• Pink or red sprinkles, optional

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk, extracts and food coloring if desired. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle.
2. Roll dough into 1-1/4-in. balls. Place 2 in. apart on parchment paper-lined
3. . With floured kitchen scissors, snip the top of each ball in half, cutting three-fourths of the way through. Cut each half into thirds; carefully spread the wedges apart, forming flower petals.
4. Place a cherry half in the center of each; top with sprinkles if desired. Bake at 350u0b0 for 10-12 minutes or until set. Cool for 1-2 minutes before removing from pans to wire racks.

butter, sugar, egg, milk, almond, cherry, coloring, flour, baking powder, salt, candied cherry halves, red sprinkles

Taken from www.tasteofhome.com/recipes/cherry-blossom-cookie/ (may not work)