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 all-purpose 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.