Prepare the Dough:

1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
3. Add Wet Ingredients: Beat in the egg, vanilla extract, and almond extract (if using) until fully combined.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.

Divide and Color the Dough:

5. Divide the Dough: Split the dough into two equal portions.
6. Color the Dough: Add red food coloring to one portion and green food coloring to the other, kneading each dough gently until the colors are evenly distributed.

Create the Pinwheels:

7. Roll Out Dough: Roll each colored dough into a rectangle about ¼ inch thick on parchment paper.
8. Layer the Dough: Place one rolled dough on top of the other, using the parchment paper to help align them evenly.
9. Roll into a Log: Starting from one short end, tightly roll the layered dough into a log, using the parchment paper to guide the roll.
10. Chill the Dough: Wrap the log in plastic wrap and refrigerate for at least 3 hours or until firm.

Bake the Cookies:

11. Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
12. Slice the Cookies: Remove the dough from the fridge and slice the log into ¼-inch thick rounds using a sharp knife.
13. Add Sprinkles (Optional): Roll the edges of each cookie in sprinkles for an extra festive touch.
14. Bake: Arrange cookies on the prepared baking sheets, spacing them 1 inch apart. Bake for 10-12 minutes, or until the edges are set but not browned.
15. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.