<p>In a mixing bowl or the bowl of a stand mixer, whisk the butter and sugar at medium-high speed for 2-3 minutes until you achieve a light and fluffy mixture.</p><p>Add the egg, almond extract, and vanilla. Mix at medium speed until fully incorporated. Scrape the sides and bottom of the bowl with a spatula if necessary.</p><p>In a large bowl, sift the flour, cornstarch, baking powder, and salt. Gradually incorporate this dry mixture into the butter/sugar mixture at low speed until just combined. Avoid overworking the dough.</p><div>Divide the dough into <strong>3 equal parts</strong> (about 305 g each).</div><div><div>Leave one part natural (white). Color the other two parts with green and red food coloring.&nbsp;</div><div>Pro tip: Use gel coloring to avoid altering the texture of the dough.</div><div>Wrap each part in plastic wrap, flattening them into rectangles of 0.8 cm thick to ease rolling after refrigeration.</div><div><br></div></div><p>Unwrap each dough and roll them out on plastic wrap into rectangles of 18 x 30 cm</p><p>Use a rolling pin to seal the layers and achieve an even thickness.</p><p>Trim the edges with a sharp knife for clean lines. Slightly tilt one long side to create a more pronounced spiraled effect when rolling.</p><p></p><p>Roll the dough into a tight log, using parchment paper to assist in the operation. Seal the seam with your fingers while gently spreading the green dough.</p><div><div>Pour the Christmas sprinkles onto a tray. Roll the dough log in the sprinkles, pressing slightly for perfect adherence.</div><div>Cut into 0.8 cm thick slices with a sharp knife. If the dough becomes too soft, return it to the refrigerator for 15-30 minutes.</div><div>Place the sablés on the trays, spacing them 2.5 cm apart (they will spread slightly while baking).</div></div><div><br></div><div>Place the trays in the oven.&nbsp;</div><p><br></p>