Instructions

1. Preheat the oven to 375 degrees. Lightly spray baking sheets with non-stick cooking spray or line with parchment paper.
2. In a mixing bowl, cream the shortening and powdered sugar. Beat in the egg and salt. Stir in the flour.
3. Remove half the cookie dough from the bowl and set aside.
4. Add the almond extract to the remaining dough in the bowl and mix well. Remove the dough from the bowl and set aside.
5. Put the first potion of dough removed back in the bowl and add the peppermint extract and red food coloring. Mix well.
6. Divide the the white and red potions of dough in half (it is easy to work with half the dough at a time). Knead half the white dough with half the red dough just until a slightly marbled look occurs.
7. Roll out the dough and cut out with a 2 inch circle cookie cutter. Place cut out cookies on the prepared baking sheets.
8. Without kneading again, press the cookie dough scraps together and roll out and cut out cookies again.
9. Repeat with remaining halves of cookie dough.
10. Bake cookies at 375 for 8-10 minutes. The bottom edges will be just beginning to brown.
11. Move to a cooking rack and cool completely.
    Store in an airtight container.