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1
Heat the oven to 375 degrees F and arrange a rack in the middle.
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2
Combine the measured flour and salt in a medium bowl; set aside.
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3
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar on low speed until combined.
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4
Increase the speed to high and beat until light in color and fluffy, about 1 minute.
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5
Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
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6
Add the egg, almond extract, and vanilla extract and beat on medium speed to combine (the mixture may look curdled).
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7
Turn the mixer off, add the reserved flour mixture, and mix on low speed until the dough just clumps around the paddle.
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8
Divide the dough in half.
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9
Leave half in the mixing bowl and transfer the other half to a small bowl.
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10
Add the food coloring to one half of the dough and knead with a rubber spatula until the coloring is evenly incorporated.
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11
Lightly flour a work surface.
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12
Pull 12 teaspoon-sized pieces from the red dough, then repeat with the uncolored dough.
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13
Using the palms of your hands, roll one piece of red dough into a 4-inch-long rope, dusting the work surface with flour as needed.
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14
Repeat with a piece of uncolored dough.
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15
Place the two ropes side by side and twist them together.
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16
Place on an ungreased baking sheet, curving the top of the cookie to form the hook of a candy cane (alternatively, shape into a wreath round).
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17
Repeat rolling and twisting with the remaining pieces of dough.
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18
Bake until lightly browned on the bottom, about 9 minutes.
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19
Immediately transfer to a wire rack, sprinkle with granulated sugar, and cool completely.
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20
Repeat steps 5 and 6 with the remaining dough.
