Directions:

In a large bowl, using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in yolk and vanilla and almond extracts.

On low speed, beat flour, a little at a time, into butter mixture. Wrap dough in plastic; chill for one hour.

Meanwhile, tint skewers with green food coloring. Using scissors, cut each marshmallow crosswise into four pieces. Press edges in colored sugars.

Preheat oven to 350 F. On a lightly floured surface, roll dough to 1/4-inch thickness; cut into 21/2-inch circles. Press on top of skewers on a baking sheet. Bake until golden, seven to 10 minutes.

Decorating the Cookies

For royal icing, in a large bowl, using an electric mixer, beat all ingredients until thick and fluffy, about five minutes. Divide and tint icing to desired colors. If necessary, thin the icing with a few drops of water and spread on the cookies.

Place six marshmallow slices evenly around the edge of each cookie; pipe dots of yellow icing in the center of each flower.

When the cookies have dried, arrange them in a flowerpot or other container. Roll spearmint leaves flat for decorative leaves. Grind chocolate wafer cookies until very fine; place in the flowerpot as "dirt."