These gorgeous Rose Spritz cookies are easy and delicious and surround a homemade marshmallow buttercream!
Heat oven to 400°F. Combine butter, sugar, egg, vanilla, and almond extract in a mixer.
Blend at medium speed, scraping the bowl often, until creamy. Add flour and salt, and blend at a low speed until well mixed. Divide and tint dough, if desired.
To make a Rose Cookie Spritz, insert a 1M or 2D tip into a pastry bag. Fill the bag with cookie dough. I found that if the dough was a bit warm (as in heated by the warmth from my hands) it was easier to pipe out these cookies.
Cream butter in a mixing bowl with an electric mixer on medium until butter is light and fluffy, about 2 minutes. (You can also use a stand mixer with a paddle attachment.)
Add in almond extract.
Gradually beat in confectioners' sugar, about a 1/2 cup at a time. Once all the sugar has been added, mix on high for 2-3 minutes.
Once fully combined, gently fold the marshmallow creme into the frosting by hand. It can be used immediately or refrigerated until ready to use in your spritz cookie sandwiches.