In the bowl of your favorite mixer, cream the butter and sugar until light and fluffy.
Add the vanilla bean paste, almond extract and mix until fully incorporated.
Add egg and salt and continue to beat for two minutes.
Scrape down the sides and bottom of the bowl.
Add all the flour and mix until just combined.
Divide the dough in half, flatten one into a 1" thick disc, wrap in plastic and refrigerate at least two hours.
With the remaining half of the dough, add several drops pink food coloring and knead until desired shade of pink is achieved. (I used 10 drops of Wilton Color Right pink base to color my dough)
Press the pink colored dough into a 1" thick disc, wrap well in plastic and place in the refrigerator with the other half of the dough.
After two hours, preheat your oven to 325 degrees F. Line two baking sheets with silicone mats or parchment paper and set aside.
Roll dough one disc at a time. On a lightly floured surface, roll uncolored dough to approx 1/4" thick. Cut out desired shapes, using an equal number of both large and small cutters.
Roll out pink dough in the same manner, cutting out the same number and shapes as the uncolored dough.
Carefully place uncolored smaller cutouts inside the larger pink cookies.
Do the same for the opposite colored dough, adding the smaller pink cutouts to the larger uncolored cookies.
Refrigerate both trays of cookies for at least 15 minutes before baking. This will keep them from spreading when they cook.
Bake for 13-15 minutes, or until edges are slightly golden. Watch carefully during the last few minutes as they can get brown fairly quickly.
When cookies are done, remove them from the oven. Cool in the pans for 10 minutes and then move to wire racks to cool completely.