Put the butter and white sugar in a bowl. Beat them until the mixture is very smooth. This creates a light and fluffy cookie base.

Mix in the eggs one at a time. Add the almond and vanilla extracts next. The dough should smell very sweet and nutty.

In a separate bowl, whisk the flour and powder. Add the salt to the dry flour mixture. Stir them so the leavening is well spread.

Slowly add the flour to the wet mixture. Mix on low until a soft dough forms. The dough will be slightly sticky but firm.

Scoop a tablespoon of dough into your hands. Roll it into a smooth, round ball. Place them on your lined baking sheet.

Put the sheets in a 350°F oven. Bake for only 8 to 10 minutes. The bottoms should be brown but tops pale.

Whisk powdered sugar and milk in a bowl. Add a drop of almond extract for flavor. The glaze should be thick but pourable.

Dip the cooled cookie tops into the glaze. Quickly add the sprinkles before the glaze sets. Let them dry on a wire rack.