Yield: 1 Servings
|1½ cup||Room temp unsalted butter|
|1 teaspoon||Almond extract|
Heat oven to 400. Have ungreased cookie sheets ready. Beat butter & sugar in large bowl until pale & fluffy. Beat in egg, vanilla & almond. With mixer on low, beat in flour just until blended. Add food coloring, if desired, a small amount at a time, beating well after each addition until dough is bright. Spoon 1 cup of dough at a time into cookie press or pastry bag fitted with a large star tip. Press dough in 2" wreath shapes 1" apart on ungreased cookie sheets.
Decorate with candies. Bake 5-6 minutes until bottoms of cookies are just barely browned. Cool on cookie sheets 2-3 minutes before removing to wire racks to cool completely. Store airtight up to 2 weeks or freeze.