Rose Neapolitan Spritz Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1/4 tsp Almond extract
  • 1/4 cup Cocoa
  • 1 Pink gel food coloring
  • 1/2 tsp Salt
  • 1/4 tsp Strawberry extract
  • 1/2 cup Sugar
  • 1/2 tsp Vanilla extract

• Dairy

  • 1 cup Butter

Found on iambaker.net

Description

Ingredients

• 1 cup room temperature butter
• 1/2 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon strawberry extract
• pink gel food coloring
• 1/4 cup cocoa

Directions

• Heat oven to 400°F. Combine butter, sugar, egg and extract in mixer. Blend at medium speed, scraping bowl often, until creamy. Add flour and salt; and blend at low speed until well mixed. Divide and tint dough, if desired.
• To make Rose Cookie Spritz, insert a 1M or 2D tip into pastry bag. Fill bag with cookie dough. I found that if the dough was a bit warm (as in heated by the warmth from my hands) it was easier to pipe out these cookies.
• Bake for 5 to 8 minutes, or until slightly golden.
• To make Strawberry Spritz Cookies:
• Replace vanilla extract with 1/4 teaspoon strawberry. Tint dough with pink gel food coloring.
• To make Chocolate Spritz Cookies:
• Replace 1/4 cup of flour with 1/4 cup of cocoa. Do not use almond extract.