Preheat the oven to 350 degrees.

Prepare a baking sheet with parchment paper. Set aside.

Whisk together the dry ingredients: flour, baking powder, and salt. Set aside.

In a mixing bowl, blend the butter and sugar until creamy and light.

Add the egg, almond extract, and vanilla extract. Mix well.

Slowly add the dry ingredients and mix until combined. The dough may be a little crumbly.

Turn out the dough onto a surface lightly dusted with confectioner’s sugar or flour.

Divide the dough into two equal portions.

Add the pink food coloring to one ball of dough and work the dough until the color is evenly distributed throughout. Repeat with the other ball of dough and the blue food coloring.

Roll out each ball to ¼ inch thickness.

Place one sheet of the cookie dough on top of the other sheet. Pat gently to remove any air pockets and then roll the dough tightly from one side to the other as you would a jelly roll. If the dough is too soft- you can wrap it in plastic wrap and chill it in the fridge for about an hour.

Slice the cookie dough into ¼ inch slices. Place the cookies onto the prepared baking sheet.

Bake cookies for 7 to 9 minutes. Do not brown the cookies. Allow cookies to cool for at least 20 minutes on the baking sheet before carefully transferring them to a cooling rack.

Remove the lid and aluminum seal from the frosting container.

Place it in the microwave for 1 minute. Stir well.

Pour the icing over the cookies and immediately add sprinkles.

Allow the icing to dry completely before stacking. Using parchment or waxed paper between each layer is recommended.