In a large mixing bowl, using an electric mixer, beat 1 cup of softened unsalted butter with 1 cup of granulated sugar until light and fluffy, about 3-5 minutes.

Add 1 large egg, 1 teaspoon of almond extract, and 1 teaspoon of vanilla extract, mixing until fully combined, about 1-2 minutes.

In another bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon of cornstarch, 1 teaspoon of baking powder, and 1/2 teaspoon of fine salt. Gradually add to the wet mixture, mixing on low until just combined.

Divide the dough into three portions. Color two portions—one red and one green—with gel food coloring.

Wrap each colored dough portion in plastic wrap and refrigerate for at least 30 minutes or overnight.

Preheat your oven to 350°F (175°C). Roll out each dough portion into a rectangle about 7×12 inches and 1/4 inch thick.

Layer the rolled dough rectangles, then roll tightly into a log starting from one long side.

Roll the cookie log in Christmas sprinkles to coat.

Slice the log into 1/3-inch thick cookies. Arrange on a baking sheet with 2 inches apart.

Bake for 12-14 minutes or until edges are lightly golden, aiming for a soft center.

Allow cookies to cool on the baking sheet for 15 minutes before transferring to a wire rack.