Preheat oven to 300 degrees F.

Have 9x9 pan ready, ungreased .

In medium bowl sift flour and salt together, set aside.

In bowl of mixer cream the butter until light and fluffy.

Add confectioners sugar and mix.

Add the granulated sugar and mix.

Mix until well combined, about 2-3 minutes.

Beat in the vanilla and almond extract.

Add in the flour mixture and mix until just blended.

Scoop mixture into 9x9 pan, pressing it into place with floured fingers.

Bake until golden brown, about 60 minutes.

Remove pan from oven, with sharp knife cut into 1x3 rectangles

Let cool completely before removing from the pan.

BUTTERCREAM:

Cream butter in bowl of mixer.

Add sugar and mix well.

Add in vanilla paste, mix well.

Add in milk, mix well.

Mix in food coloring, amount will be based on type of food coloring and desired color. Start with a little and add more as needed until color is reached.

Scoop into piping bag with french star tip.

GARNISH:

Lay shortbread rectangles on parchment lined baking sheet.

Pipe buttercream down the center of each and sprinkle with dragees. (I used gold balls)