Cream together 1 cup of unsalted butter and 1 ¼ cups of granulated sugar for about 2 minutes until light and fluffy.

Add 1 large room temperature egg, 2 teaspoons of almond extract, and 1 teaspoon of vanilla extract and mix until well combined.

Gradually add 3 cups of all-purpose flour, 1 teaspoon of cornstarch, 1 teaspoon of baking powder, and 1 teaspoon of fine salt, mixing until just combined.

Divide the dough into three equal portions. Leave one uncolored, add green food coloring to the second, and red to the last; refrigerate for at least 30 minutes.

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Roll each colored dough portion into a rectangle about 7x12 inches, layering green, uncolored, and then red.

Roll the stacked dough tightly into a log and seal the edges.

Roll the log in 1 cup of Christmas sprinkles until fully coated.

Slice the log into ⅓ inch thick rounds and place cut side down on prepared baking sheets.

Bake in the preheated oven for 12-14 minutes until the edges are golden but centers remain soft.