6 to 8 fresh calendula blossoms
1/2 cup butter, softened
1/2 cup sugar
zest of 2 oranges
2 tablespoons orange juice concentrate
1 teaspoon vanilla
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
8 ounces almond halves
Rinse calendulas and pull off petals. Cream butter, sugar and orange zest until fluffy. Add concentrate and vanilla. Add eggs and mix until blended.
Sift together flour, baking powder and salt. Blend calendula petals into dry ingredients and add to creamed mixture. Mix well. Drop dough by teaspoonfuls onto greased cookie sheets. Press an almond half into each cookie. Bake at 350F for 12 to 15 minutes or until golden.