Cream butter in a large mixing bowl; gradually add sugar, beating well. Add almond extract, and beat until well blended. Gradually add flour, stirring well after each addition.
Divide dough into 5 portions, and place each in a small mixing bowl. Tint each portion to desired shade with food coloring. Cover and chill 1 hour.
Mold dough into assorted fruit shapes, using apple stems and whole cloves for blossom ends. Place on ungreased cookie sheets, and bake at 250° for 30 to 35 minutes. Cool slightly on cookie sheets. Carefully remove to wire-meshed racks to cool completely.
Note: These cookies may be used as a garnish for other cookies and cakes.