Three-colored Christmas cookies from a syringe press

Ingredients:

• 220 g unsalted butter, room temperature
• 2/3 cup sugar
• 1/4 tsp almond extract
• 1/4 tsp vanilla extract
• 1 large egg
• 2.5 cups premium flour + extra for dusting
• 1/4 teaspoon coarse salt
• Green gel food coloring to tint the dough
• Red gel food coloring to tint the dough
• Special equipment: cookie press with a wreath-shaped disc

Preparation:

1. Position racks in the upper and lower thirds of the oven and preheat oven to 350°F (175°C).
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Add the almond extract and egg and mix until smooth.
3. Reduce mixer speed to low, add flour and salt and knead the dough.
4. Turn almost all of the dough out onto a floured work surface, reserving 1/4 cup of dough in the bowl. Add enough green gel food coloring to the remaining dough in the bowl to color it bright green, like a wreath, 3-4 drops. Mix on low speed until the dough is completely green.
5. Transfer the dough to a floured work surface and gently knead until it comes together. Wash the paddle and mixer bowl.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
6. Place 1/4 cup of the remaining white dough back into the bowl. Add enough red gel food coloring to make it a bright firetruck red, 3-4 drops. Mix on low speed until the dough is completely red.
7. Turn it out onto a floured work surface and gently knead it into a ball.
8. Tear off 2 pieces of white dough, about 4 cm each, and place them into a cookie press; add 1 piece of green dough, about 2 cm in size, and 1 piece of red dough, about 2 cm in size.
9. Repeat this pattern until the syringe is full (it won't hold all the dough). Attach the wreath-shaped disc to the syringe according to the manufacturer's instructions.
10. Pipe the cookies onto a clean baking sheet. Repeat the same process twice more and pipe the dough.
11. Bake in 2 batches until the cookies are firm but not browned, 8 to 10 minutes. Let the cookies cool on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely, about 30 minutes.
12. Bake a batch and let cool. The cookies can be stored in an airtight container for up to a week..