Preheat the oven to 375°F. Prepare 2 baking sheets with parchment paper or silpat mats. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar, on medium speed until light and fluffy (about 3 minutes).

Add the eggs, vanilla and 1 teaspoon of the almond extract. Beat until combined.

Add the salt and 3 cups of flour; beat until you have a smooth dough. If the dough is sticky (meaning when you touch it and pull your fingers away the dough sticks to you), add more flour a tablespoon at a time until it comes together.

Roll out the dough on a lightly floured clean counter top or cutting board. Roll dough into a rectangle with a thickness of 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Add more flour as necessary.

Use a sharp knife or a pizza cutter to cut dough into 1” squares.

Note: If you are not going to glaze the baked cookies, you can sprinkle the unbaked cookies with sanding sugar at this point.

Place cookie bites on a baking sheet about 1” apart (they should not spread too much).

Bake the cookies for about 3-5 minutes (depending on size) or until the edges are just starting to brown.

Remove from the oven and let cookies cool on the baking sheet for 5 minutes.

Meanwhile: prepare the icing. In a medium bowl combine powdered sugar, milk, corn syrup, and 1/4 teaspoon of remaining almond extract. Mix with an electric mixer or whisk until smooth and creamy.

Drizzle the icing over the cookies and add sprinkles.

Use a spatula to place cookies on a cooling rack to cool completely.

Serve and enjoy!