In large mixing bowl, mix butter and sugar until light and fluffy. Add egg, almond extract and food colors; mix well. Add Pioneer Baking Mix; mix on low speed to combine. Stir in almonds. Chill dough for at least 1 hour.
Roll out half of dough on a floured surface to 1/4-inch thickness. Cut out leaf shapes (or other shapes as desired) using 3-inch cookie cutter.
Place 1 inch apart on baking sheets coated with nonstick cooking spray. Bake in a 350°F oven for 8 to 10 minutes or until light golden brown. Remove from baking sheet to wire rack to cool. Repeat with remaining dough.
To make sandwich cookies, spread about 1 tablespoon vanilla frosting on one cookie; top with another cookie. Repeat with remaining cookies. Decorate with chocolate frosting.
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