Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

In a stand mixer, beat together butter, cream cheese and sugar.

Add in the egg and almond extract and mix until combined. Stir in the flour and continue mixing until thoroughly combined.

Remove half of the dough and color the rest with red food coloring if desired.

Fill the barrel of the cookie press with dough and press on the parchment lined baking sheet about 1 inch apart.

Bake for 9-10 minutes or until the cookies are set and lightly golden brown on the edges.

Cool on the baking sheet for 5 minutes and then transfer to a wire rack to continue cooling.

Store in an airtight container.