Preheat the oven to 350 degrees.  Line your baking sheets with parchment paper, and set aside. 

In the bowl of a stand mixer, combine the softened butter and sugar.  Cream until smooth. 

Add in the egg, vanilla, and almond (if using).  Mix thoroughly. 

Add in the flour, salt and baking powder.  Mix well, scrape down the sides, and mix again.  

Divide the dough in half.  Tint one-half red until the desired shade is reached. 

Roll out each half of the dough so that it is about ½-⅝ of an inch thick. 

Layer one half on top of the other and roll again to press the two sheets of dough together.  

Carefully, roll up the long length of the dough like you would cinnamon rolls.  Cut off the jagged edge if needed to even out the dough. 

Using a baking sheet with sides, place the nonpareil sprinkles in the pan and then gently roll the log of dough and press the sprinkles into the dough.  

Using a serrated knife or a piece of baking string cut ½-inch thick slices of cookie dough.  Place the slices cut side up on the parchment-lined baking sheets. 

Bake in the preheated oven for 10 minutes.  

Allow to cool before removing from the baking sheet.