Candy Cane Cookies

Cream butter and sugar in large bowl with electric mixer at medium speed. Beat in eggs, vanilla and almond extract. Meanwhile, in a small bowl, combine flour and baking powder; stir into creamed butter and sugar mixture. When well combined, divide dough in half; tint one half with food coloring. Wrap each piece of dough and refrigerate at least 2 hours. Preheat oven to 350 °F (175°C). Divide each portion of dough into 32 pieces. Roll each piece into a 5-inch rope. Twist 1 red and 1 white rope together and bend the end to form a candy cane shape. Place on ungreased baking sheet. Bake for 8 to 10 minutes or until set and lightly golden. Remove from sheet; cool on wire racks. Store in airtight container.