In a large bowl, cream the butter and sugar together with an electric hand mixer for 5 minutes, or until light and fluffy.
2. Step
Add the egg, then 1 egg yolk, beating to incorporate after each addition.
3. Step
Add the almond extract and beat to combine.
4. Step
Sift the flour, baking soda, and salt into the bowl and beat for 3 minutes, or until a crumbly dough forms.
5. Step
Turn out the dough onto a sheet of plastic wrap and fold the wrap over the dough on all 4 sides to create a square dough block about ½ inch (1 ¼ cm) thick. Refrigerate the dough for 2 hours.
6. Step
Preheat the oven to 325˚F (165˚C). Line a baking sheet with parchment paper.
7. Step
Unwrap the dough on a cutting board and cut into 25 cubes.
8. Step
Roll the dough cubes into balls, then flatten slightly and place on the prepared baking sheet.
9. Step
In a small bowl, beat the remaining egg yolk with the water.
10. Step
Brush a thick layer of egg wash onto the cookies.
11. Step
Add the red food coloring to a small bowl. Dip the thicker end of a wooden chopstick into the food coloring and make a dot in the center of each cookie.
12. Step
Bake for 35 minutes, or until the cookies are golden.
13. Step
Let the cookies cool on a wire rack for 30 minutes before serving.
