To make your edible candied flowers:

Carefully pluck the individual petals from the plant.

VERY Gently mist your petals to clean them, because careful not to bruise them. I like to mist them with some water, place them on a towel, and gently place a paper towel on top of them for absorption. 

Place a wire cooling rack on a baking sheet. Crack the egg white into a small bowl and whisk it with a fork. Dump the superfine sugar into a shallow bowl or onto a plate.

Gently paint a petal with the egg white using a new soft bristle paintbrush or instead simply dip the petal in the egg white, turning to coat both sides and allowing any extra to drop off, and then place the petal in the bowl of superfine sugar, turning to coat both sides and sprinkling on extra, if necessary, so the petals are completely coated with sugar.

Space the candied petals apart on a wire cooling rack and leave until dry and hardened

To make your cookies:

Preheat oven to 350° F.

Cream butter and sugar until smooth, at least 3 minutes

Beat in extracts and egg.

In a separate bowl, combine baking powder and salt with flour and add a little at a time to the wet ingredients.

Divide into 2-3 batches. I like to roll out my dough at this point and place on a lined cookie sheet for easy handling and cutting once it's chilled.

Chill for 15 minutes in refridgerator.

Remove from refridgerator and cut your cookies from your dough with cookie cutter of choice. You want these cookies to be thicker - 1/4 inch.

Bake at 350 for 8 minutes. Add 5 minutes if you want them crispy and golden brown.

When cookies are done, remove and quickly add your candied flowers to them while they're still soft and not cooled.

Let cool on the cookie sheet until firm enough to transfer to a cooling rack.