Preheat oven to 400°F. In a stand mixer, combine butter, sugar, egg, vanilla, and almond extract until creamy. Add flour and salt, mix until just combined. Divide dough, tint one portion pink with gel food coloring, and keep other plain.

Fill piping bag fitted with a star tip (1M or 2D) with dough. Pipe cookies onto baking sheet and bake for 5-8 minutes until slightly golden. Let cool.

In a mixing bowl, beat softened butter until fluffy. Add almond extract, then gradually beat in confectioners' sugar. Gently fold in marshmallow creme until smooth.