In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, softened butter, and vanilla extract. Beat on medium until creamy, about 2 minutes.

Add the egg and mix until combined, then fold in the flour and baking powder on low speed until no streaks of flour remain.

Divide the dough in half. Set one half aside and to the other half, add the red food coloring and almond extract, mixing gently.

Divide both halves into two pieces each, forming two red and two neutral pieces. Shape into rectangles, wrap in plastic wrap, and chill for 30 minutes.

Roll each piece on parchment into an 11x7 inch rectangle. Trim edges for a neat look.

Stack one red piece on top of a neutral one and vice versa. Roll into logs, wrap tightly in plastic, and chill for 1 to 2 hours, or overnight.

Preheat oven to 350°F and line a baking sheet with parchment paper.

Remove one log from the fridge and slice into ¼ to ½ inch thick cookies. Arrange cookies an inch apart on the baking sheet.

Bake for about 9 to 11 minutes, until the edges turn golden brown. Cool on the baking sheet for a few minutes before transferring to a wire rack.