Preheat oven to 300 degrees F.

Wash the flowers gently in cold water and dry on paper towels. This helps to get rid of the pesky little bugs that sometimes hide around the base of the flower cluster.

Cream butter and powdered sugar in large bowl with whisk or electric beater. Add almond extract.

For best results, use butter that is at room temperature.

Add flour ½ cup at a time, whisking gently or beating on low. Then gently fold in the dandelions and mix carefully.

Divide dough in half and form two wide rolls on plastic wrap. Wrap tightly, and place roll in the freezer for 15 minutes.

Remove plastic wrap and slice in 1-inch thick slices.

Place on greased cookie sheets.

Bake them for 10 minutes at 300F.

Pop them back in the oven if they aren't golden brown.

Keep a close watch. They should take no more than 10-15 minutes to bake.

Cool on a rack.

Store in an airtight container or freeze.