Christmas Almond Shortbread

1 cup butter, softened
2 teaspoons almond extract
1/2 cup granulated sugar
6 drops green food color
2 1/2 cups sifted flour

In large bowl with electric mixer on medium speed, beat butter, sugar, almond extract and food color until light and fluffy. Stir in flour until smooth. Divide into 2 parts. Refrigerate, covered, for 2 hours.

Heat oven to 300 degrees F.

On a lightly sugared cloth, roll out dough one part at a time, 1/2-inch thick. Using 1 1/2-inch round cookie cutter, cut out cookies. Place 1-inch apart on ungreased sheet. With end of round spoon, make an indentation in center of each. Bake 25 to 30 minutes.