Ingredients
2 1/4 c. (270 g.) all-purpose flour
1/2 tsp. kosher salt
1 c. (2 sticks) unsalted butter, softened
3/4 c. (150 g.) granulated sugar
1 large egg
1/2 tsp. almond extract or pure vanilla extract
10 to 15 drops liquid food coloring of your choice
Preparation
Step 1Arrange racks in upper and lower thirds of oven; preheat to 350°. In a medium bowl, whisk flour and salt.Step 2In the large bowl of a stand mixer fitted with the paddle attachment, cream butter and granulated sugar on medium-high speed until smooth, airy, and slightly paler in color, about 4 minutes. Add egg and almond extract and continue to beat until thoroughly combined, about 2 minutes more.Step 3Gradually add dry ingredients to butter mixture and beat until just combined. Divide two-thirds of dough between 2 medium bowls, keeping remaining one-third in stand mixer bowl. To 2 bowls, add food coloring in the shades of your choice, then mix until evenly distributed and vibrant. Leave the remaining one-third plain.Step 4Working in batches, load dough into a spritz cookie press according to the manufacturer’s instructions. Press dough onto 2 ungreased baking sheets, spacing 1" apart.Step 5Bake cookies, rotating pans halfway through, until firm to the touch and lightly golden on the edges, 13 to 15 minutes. Transfer cookies to wire racks and let cool completely. Repeat with remaining dough.Step 6Make Ahead: Cookies can be made 2 weeks ahead. Store in an airtight container at room temperature.
This dough comes together super fast and can be stored in the freezer for up to 1 month before you bake them (just make sure the dough comes to room temperature before you load it into the cookie press). The finished cookies will keep in an airtight container at room temperature for 2 weeks. Make Ahead: Cookies can be made up to 2 weeks ahead. Store in an airtight container at room temperature.
