Candy Almond Cookies

Preheat oven to 350 F. Sift together the all-purpose flour, almond flour, baking powder, and salt, then set aside. In a bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar until light, about 2-3 minutes. Add almond (or vanilla) extract and the egg, and mix until combined. Add the dry ingredients in 3 steps and beat just until combined. Divide the dough into three equal parts. Add pink food coloring gel to one part, green to another, and leave the remaining part uncolored. Fill each cavity of the silicone mold with the cookie dough, 2/3 of the way. Bake on 350 F on the middle rack for 10-15 minutes until edges are set. Allow the baked cookies to cool in the mold after baking before placing them into the freezer for 10-15 minutes. Then, remove the baked cookie shapes from the mold. Wash and dry the mold. Pipe or fill the details with the melted coating wafers (Cardinal Red, Extra White, and Green) in each mold's cavity. Lightly press in the baked cookie shapes and place the mold into the freezer for 15-20 minutes. Once set, remove from the freezer and unmold the cookies. Package, serve, or enjoy!