Cream the softened butter and granulated sugar together until light and fluffy.
Add the egg, vanilla extract, and almond extract (optional); mix until combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add dry ingredients to the wet mixture and blend until a soft dough forms.
Divide dough into two equal portions; tint one red and the other green using gel food coloring.
Roll each colored dough between parchment paper into evenly sized rectangles.
Layer the two dough sheets, remove top parchment, and gently roll into a tight log.
Chill the dough log for 2 hours or until firm enough to slice.
Preheat oven to 350°F (175°C). Slice the chilled dough into 1/4-inch cookies.
Place cookies on a parchment-lined baking sheet and bake for 9–10 minutes.
Cool on a wire rack before serving.
