In the bowl of a stand mixer with the paddle attachment add the sugar, butter, and vanilla extract. Beat the ingredients on medium until creamy, about 2 minutes.
Use a rubber spatula and scrape down the sides of the bowl. Add the egg and continue mixing until combined.
Add the flour and baking powder and mix together on the low setting until no streaks of flour are visible.
Scrape down the sides of the bowl. Divide dough in half and remove 1/2 of it to a piece of parchment paper. Add the food coloring and almond extract to the remaining dough in the stand mixer bowl and mix together on low speed until the color is uniform.
Divide each half in half so that you have 2 red and 2 dough colored pieces. Form each piece into it's own separate rectangle. Wrap in plastic wrap and place in the refrigerator for 30 minutes.
After the dough is finished chilling, remove one piece of dough and roll it out on a piece of parchment paper until it is roughly an 11x7 rectangle. Repeat with all pieces of dough. Trim the edges with a knife so you have straight lines.
Once all 4 pieces of dough are rolled out, carefully place one red piece on top of the dough colored piece. On the other two pieces, place the red on the bottom.
Carefully roll each rectangle into a long. Wrap in plastic wrap and place back in the refrigerator for an additional 1 to 2 hours, or overnight.
When ready to bake these cookies, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Remove 1 log from the refrigerator and carefully slice 1/4 to 1/2 inch thick cookies, depending on how thick you want them.
Space cookies about 1 inch apart on the baking sheet. Place in the oven and bake for 9 to 11 minutes, or until the cookies are barely starting to brown on the edges. These cookies taste best if they are not overcooked so watch them carefully.
Let cookies cool on the baking sheet for 2 to 3 minutes, and then transfer to a wire rack to cool completely.
Repeat steps to finish cooking the remaining log of cookies.