1. Make your dough the day before baking or at least have about 4-6 hours to refrigerate dough.
2. In your mixer, cream butter and sugar.  Add the egg and almond extract.  Once combined, beat in the flour, baking powder and salt until smooth.  Evenly divide dough into 3 pieces.  Leave one piece plain, color one section pink and the other red.  Form each section into a flattened rectangle, wrap separately in plastic wrap and refrigerate until firm.

To assemble cookies:

1. Divide each portion in half.  Sprinkle your work surface with confectioners sugar (Grandma recommends rolling out your dough on wax or parchment paper). Working with one portion of each color, roll into a 10” x 6” rectangle.  Stack each rectangle on top of each other (I did red, pink and white on top).  Starting at the long side, roll tightly in “jelly roll fashion peeling back wax paper while rolling” (Grandma’s words). At this point you want to press the sprinkles all around the roll of dough. Wrap the roll and put in the freezer for about 15 minutes, until firm.
2. Preheat the oven to 35Using a serrated knife, cut the roll into ¼” slices.  Place on parchment lined cookie sheet 1” apart.  Bake for 9-10 minutes only until set, not browned at all.  These freeze well!