Rose Neapolitan Spritz Cookies
- 1 cup butter, (room temperature) 226g
- ½ cup granulated sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon strawberry extract
- Pink gel food coloring
Pink gel food coloring
- ¼ cup cocoa in place of flour and no almond extract
- 1 cup butter 2 sticks or 226g
- 4 cups confectioners' sugar
- ½ teaspoon almond extract
- 1 jar marshmallow creme or fluff 13 ounces
Cream butter in a mixing bowl with an electric mixer on medium until light and fluffy, about 2 minutes.
Add almond extract.
Gradually beat in confectioners' sugar, about a ½ cup at a time. Mix on high for 2-3 minutes.
Gently fold the marshmallow creme into the frosting by hand. Use immediately or refrigerate until ready to use in your spritz cookie sandwiches.
