Unlike some iced sugar cookies, these buttery daffodils taste as good as they look. Made with a buttery shortbread-like dough flavored with almond and almond, everyone around your Easter table will devour them. You don’t even need a special cookie cutter to make the flower shapes. Simple make circles with a ½-inch round cookie cutter, then use a small paring knife to cut triangular slits around the edge of the circle to mimic flower petals. As the cookies bake, they will hold their shape. Make sure to roll the dough to 1/3-inch thickness—this may sound odd, but ½-inch thickness will make the cookies too dense. When the cookies are done baking, decorate them with white royal icing tinted with orange and yellow food coloring gel, and fill the center of each flower with small orange nonpareils or sprinkles. If you would like to make these Daffodil Cookies in advance, they will keep in an airtight container up to 3 days.