Spring Floral Cookies

1. Add flour, cornstarch, salt, and powdered sugar into the bowl of stand mixer fitted with the paddle attachment. Mix on low speed just until all combined.
2. Add cubed soft butter while the mixer is still going on low speed; mix until the ingredients resemble cornmeal.
3. Add the egg and lemon zest; mix until dough is cohesive and starts forming a ball.
4. Transfer the dough onto the kitchen plastic, form flat disc, wrap and refrigerate for 30 minutes.
6. Once the dough has chilled, take it out of the fridge and let sit at room temperature for 5-10 minutes.
7. Pinch apprx. four separate tablespoons of the dough, and color each with yellow, purple, pink, and blue food coloring gels. Roll the remaining (uncolored) dough in between two parchments to prevent sticking (and avoid adding more flour), then place it into the freezer for 5-10 minutes until it hardens a bit. Meanwhile, pinch apprx small blueberry-sized pieces from each colored dough (mine weigh 1 g each) and form smooth little balls.
8. Remove the uncolored dough sheet from the freezer, transfer it onto my perforated or silicone baking mesh mats, if desired (or leave on parchment for baking). Arrange your colored dough balls to form flowers through the uncolored dough sheet and cover with piece of parchment. Lightly roll over the parchment to flatten the "flowers", then cut out your desired shapes; place the cut-out cookies into the freezer for 5-10 minutes to set.
9. Preheat oven to 375° F/190°C.
10. Bake on middle rack for 10-12 minutes until cookie edges are set. Enjoy!🍪🌺