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Cream sugar and butter until light and fluffy.
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Add eggs, vanilla and almond extract.
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In a separate bowl, mix dry ingredients.
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Add dry ingredients to the butter mixture and mix until combined.
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Divide dough into 3 equal balls.
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Add red gel to the first ball and green gel to the second ball. Mix in the coloring until dough balls are completely red and green.
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Place one dough ball between two sheets of parchment paper or wax paper.
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Roll out into a ¼ inch thick piece. Repeat with other colors.
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Place each layer of cookie dough on top of one another and roll with a rolling pin slightly to sandwich together.
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Beginning with the long side, roll dough into a tight log.
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Pour sprinkles onto a rimmed baking sheet, and roll pinwheel log until the outside is fully coated in sprinkles.
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Wrap log tightly in plastic wrap and refrigerate for 1 hour.
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Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
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Using a sharp knife, cut the log into ½ inch slices and place on a prepared cookie sheet about an 1 inch apart.
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Bake cookies for 9-11 minutes or until edges are slightly browned.
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Cool cookies on a baking sheet for 5 minutes then transfer to a cooling rack to cool completely.