Pansy Cookies

Ingredients:

• 1 tube (450 g) of ready-made sugar cookie dough, such as Pillsbury
• Dark purple and white gel food coloring
• 1 tube (120 g) of yellow decorative glaze
• Special equipment: 6-petal flower cookie cutter (diameter 4.5 cm)

Preparation:

1. Cut off a quarter of the cookie dough (about 6 tablespoons) and divide it into 2 pieces. Place each piece in a separate small bowl. Color one piece with 4 drops of purple gel food coloring. Color the other piece with 3 drops of purple food coloring and 2 drops of white food coloring.
2. Roll the remaining uncolored cookie dough between two sheets of parchment paper into a 1/4-inch-thick circle (approximately 12 inches in diameter). Remove the top sheet of parchment and set aside.
3. Pinch off a pea-sized piece of dark purple dough and roll it into a ball. Place it on the rolled-out dough. Arrange 6 pea-sized balls of light purple dough around the dark purple dough to form a 4 cm diameter flower. Make more flowers with the remaining colored dough: space the flowers about 1 cm apart and alternate dark purple and light purple dough in the center and on the petals.
4. Cover the dough with parchment paper and gently roll it out until it's smooth and flat. Place it on a rimmed baking sheet and freeze until firm, about 1 hour.
5. Using a 4.5 cm flower-shaped cookie cutter, cut out each flower from the dough. Place the cookies 2.5 cm apart on two parchment-lined baking sheets. Freeze until firm, about 30 minutes.
6. Preheat oven to 350°F (175°C) and bake the cookies until golden brown around the edges, 10-12 minutes. Let the cookies cool on a baking sheet on a wire rack.
7. Pipe a small dot of yellow icing into the center of each cookie. Let set for 15 minutes.