strawberry spritz

strawberry spritz
recipe adapted from martha stewart

ingredients

• 3 cups (spooned and leveled) all-purpose flour
• 1 cup confectioners' sugar
• 1 cup (2 sticks) cold unsalted butter, cut in pieces
• 1/2 teaspoon salt
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 tsp strawberry extract
• few drops of red food coloring

directions 

1. Preheat oven to 350 degrees. 
2. Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.   
3. In a small bowl, lightly beat egg yolks, vanilla, strawberry extract and food coloring; with motor running, add to food processor. Process just until a dough forms. 
4. Fill cookie press, and form cookies on baking sheets according to manufacturer's instructions. 
5. Bake until edges are firm (not brown), 10 to 15 minutes. Cool 1 to 2 minutes on baking sheets; cool completely on a rack. 
6. Store finished cookies in an airtight container, up to 2 weeks.