Rose Neapolitan Spritz Cookies

Believe it or not, I have never made a basic Spritz cookie before!  They are so good, so nice and buttery and light.  Hardly what I am used to baking… which is rich, heavy, sugary flavors.  These sweet cookies have just a hint of vanilla sweetness in their buttery crispiness.

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
Strawberry Spritz:
• 1/4 teaspoon strawberry extract
• pink gel food coloring
Chocolate Spritz:
• 1/4 cup cocoa

Instructions

1. 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.
2. 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.
3. Bake for 5 to 8 minutes, or until slightly golden.
4. To make Strawberry Spritz Cookies:
5. Replace vanilla extract with 1/4 teaspoon strawberry. Tint dough with pink gel food coloring.
6. To make Chocolate Spritz Cookies:
7. Replace 1/4 cup of flour with 1/4 cup of cocoa. Do not use almond extract.

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