Rose Almond Spritz

• 1 cup Unsalted Butter, Room Temperature
• 1/2 cups Granulated Sugar
• 1 whole Egg, Room Temperature
• 1 teaspoon Vanilla Extract
• 1/2 teaspoons Almond Extract
• Red Or Pink Gel Food Coloring
• 1 teaspoon Salt
• 2-1/4 cups All-purpose Flour

1. Preheat oven to 400 F.
2. Combine butter, sugar, egg, vanilla, and almond extract in the bowl of a stand mixer. Blend on medium spend for 3 minutes; scrape bowl at least twice. Add red gel food coloring; mix until incorporated. A tiny little dab goes a long way; you can always add more if you need to. Add salt and flour; blend on low until fully combined.
3. If your dough still has uneven streaks of red food coloring in it, place the dough in a large Ziploc bag. Seal the bag and then squish the mixture for several minutes, or just until no more streaks are visible.
4. Insert a 1M swirl decorating tip into a large coupler. Fill the large coupler with dough and press the mixture through with your thumb. This will create a long ridged rope, which you can then cut and form into the shape of a small swirled circle on a Silpat lined baking sheet. See photo. I wish I could describe this process a bit better, but you'll figure it out after a few tries. Fill your baking sheet, leaving space between the cookies, then bake for 6 to 7 minutes. Remove the cookies from the baking sheet to a cooling rack.
5. Keep the cooled Rose Almond Spritz cookies in an airtight container.
6. Adapted from Raspberry Rosette Spritzer Cookies with Almond Cream Cheese Filling by Baking with Blondie.

butter, sugar, egg, vanilla, almond extract, red, salt, allpurpose

Taken from tastykitchen.com/recipes/desserts/rose-almond-spritz/ (may not work)