The Kitchn: Enjoy snacking on sprinkles at any festive occasion
1 cup (2 sticks) unsalted butter, at room temperature
1/4 teaspoon fine salt
4 cups (1 pound) powdered sugar, sifted
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons heavy cream
1/3 cup sprinkles, plus more for decorating if desired
Make the cookie layer: Arrange a rack in the middle of the oven and heat to 350 F. Line a 9-inch-by-13-inch baking pan with a parchment sling, leaving several inches of parchment hanging over the long sides of the pan. Spray the pan and parchment with cooking spray and set aside.
Whisk the flour, baking powder and salt together in a medium bowl; set aside.
Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and a large bowl). Beat on medium speed until fluffy and lightened in color, about 3 minutes. Stop to scrape down the sides of the bowl with a spatula as needed.
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