Cream together the unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
Slowly add in the egg, vanilla extract, and almond extract, mixing until well combined.
In a separate bowl, whisk together the all-purpose flour and kosher salt. Gradually add this to the wet ingredients, mixing until just combined.
Divide the dough into portions and knead food coloring into each to create vibrant colors.
Take small pieces of each colored dough, roll into balls, flatten, and stack to form the tie-dye effect.
Preheat oven to 350°F (175°C), line a baking sheet with parchment paper, place cookies on the sheet, and bake for 10-12 minutes.
Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
