For the Checkered Sugar Cookies

• In a medium bowl or the bowl of a stand mixer fitted with the paddle attachment, place ½ cup of unsalted butter at room temperature and 1 cup of granulated sugar. Beat on medium speed until light and fluffy (about 1-2 minutes).
• In a separate medium bowl, whisk together the 2 cups of all purpose flour, ½ cup of almond flour, 1 tsp of baking powder and ¼ tsp of salt until combined. 
• Scrape down the sides of the bowl of butter and sugar mixture and then add 1 egg, 1 tsp of vanilla extract and ¼ tsp of almond extract. Mix until combined.
• Add the dry ingredients to the wet ingredients and mix until combined. Do not overmix.
• Divide the dough in half, removing one half from the mixing bowl. Add 1 tsp of red food coloring to the half of the cookie dough that remains in the mixing bowl.
• Roll out the two halves of the cookie dough into two equal rectangles separately, between pieces of parchment paper.
• Place each half of rolled out cookie dough onto a baking tray and into the freezer for 5-10 minutes.
• Remove the two halves from the freezer and place one half on top of the other. Trim the edges to make the rectangles even.
• Cut the shape in half the long way, then place one half over the other so that the colors alternate. You should have a layer of lain, then red, then plain, then red, at this point.
• Cut lengthwise down the shape so that you have roughly 6, 1/2 inch strips of dough.
• Place the strips on top of each other, creating an alternating checkered pattern. you should have three "logs" of rectangular dough.
• Roll each "log" in sprinkles or coarse sugar and cut into 1/2 inch cookies.
• Place on a baking sheet about 1" apart and bake for 8-10 minutes, baking for less time if you prefer the cookies to be softer.
• Remove from the oven, allow to cool and enjoy!