In a mixing bowl, cream together unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes. Add egg, almond extract, and vanilla extract, blending until smooth.

In a separate bowl, whisk together all-purpose flour, cornstarch, baking powder, and fine salt. Gradually mix into the wet dough until no flour streaks remain.

Divide the dough into three portions. Color two portions red and green with gel food coloring. Wrap portions in plastic wrap and refrigerate for about 30 minutes.

Flatten colored dough portions slightly. Stack the dough in the order of green, white, and red and roll tightly into a log shape on parchment paper.

Roll the log in a layer of Christmas sprinkles. Slice the log into 1/3-inch thick cookies and transfer to baking sheets.

Preheat the oven to 350°F (175°C) and bake cookies for 12-14 minutes, until edges are light golden brown. Cool on the baking sheet for 15 minutes before transferring to a wire rack.