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.