• Preheat the oven to 365 F. degrees .
• Whisk the flour and salt together in a bowl, set aside.
• In a large bowl beat the butter and powdered sugar.
• Add the egg, vanilla and almond extract to the bowl.
• Beat until combined well.
• Add the flour to the bowl of butter mixture and beat until combined. Switch to a wooden spoon if the batter gets too thick for your mixer.
• Divide the dough into three equal portions.
• Fill a cookie press with one portion of the dough and fit a metal disk on the end.
• Add the red food dye to one portion of dough and the green to the remaining portion of cookie dough. Mix the coloring in well with no uneven streaks of color. Set aside until needed.
• Press the uncolored Spritz cookie dough onto a cookie sheet leaving about 2 inches between each cookie.
• Place the cookie sheet in the refrigerator while you press the remaining Spritz cookies.
• Bake the cookies in the preheated oven for 8 to 10 minutes.
• Remove the baked cookies from the oven and place the cookie sheet on a wire cooling rack. Cool for 8 minutes then transfer the cookies to the cooling rack to cool completely before icing.

Make the Decorating Icing

• Mix the powdered sugar, 2 tablespoons of water and almond extract in a small bowl. Mix well. If needed add a half to one teaspoon more water until the icing will drizzle slowly from the spoon.
• Pour the icing into a piping bag or a plastic baggie. Twist the top and secure with a rubber band. Cut the very end of the tip off making a small hole. Squeeze the bag to see how the icing flows. If the hole is too small snip another piece off.
• Drizzle the icing over each cookie making a zig zag pattern. Leave the cookies undisturbed until the icing hardens.
• Store the cookies in an air tight container to keep fresh.
• Makes 3 dozen cookies.