Peach Blossom Cookies with Almond Extract

Instructions:

1. Beat the softened butter and powdered sugar together using a hand mixer until the mixture is pale and fluffy.
2. Add the egg, vanilla, and almond extract. Beat on medium speed until fully incorporated.
3. Stir in the pink gel food coloring until you achieve a soft, pastel blush.
4. In a separate bowl, whisk together the flour, cornstarch, and salt.
5. Gradually add the dry ingredients to the wet mixture. Mix on low speed just until the flour streaks disappear; do not overwork the gluten.
6. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
7. Preheat oven to 350°F (175°C). Scoop 1 tablespoon of dough and roll into a ball about 1 inch in diameter.
8. Place on a parchment-lined sheet. Use your thumb or the back of a teaspoon to press a deep well into the center of each ball.
9. Bake for 10–12 minutes until edges are set but tops remain pale pink.
10. Heat peach preserves, lemon juice, and cinnamon in a saucepan over low heat until fluid.
11. While cookies are still slightly warm, pipe or spoon a small amount of peach filling into the center of each blossom.