Refrigerate the cookies for about 10 minutes or until chilled. Bake, switching positions of the sheets from top to bottom and front to back halfway through baking, for 12 to 14 minutes, or until a pale golden color. Lower the oven to 325 degrees. Transfer the cookies to wire racks to cool completely. Meanwhile, gently wash the flowers in cool water and drain well. Place the flowers stem side up on clean paper towels for about 15 minutes. Using scissors, cut the stems off. Be careful not to cut too far down so the flower won’t break apart. Turn the flowers over to finish drying.