• Preheat oven to 375 degrees. Line a 9 x 13" cake pan with aluminum foil and lightly spray with non-stick baking spray. Set aside.

For the Cookie Dough:

• With a stand or hand mixer, cream together the butter and granulated sugar until creamy and fluffy. Add the egg, vanilla and almond extract and mix until combined.
• In a separate bowl, sift together the flour, baking powder, salt and sprinkles. Gradually add the dry ingredients (about 1 cup at a time) to the wet ingredients, stopping the mixer to scrape down the sides of the bowl. Dough will be thick and slightly stiff.
• Press the dough evenly into the prepared pan. Bake at 375 for 19-21 minutes until just golden brown. Do your best not to overcook, as the bars will become hard and overly crisp. (20 minutes seems to be the ideal time.) Remove from oven and let cool completely before frosting.

For the Frosting:

• With a hand or stand mixer, cream the room temperature butter along with the vanilla and almond extract. Gradually begin adding the powdered sugar one cup at a time, stopping the mixer to scrape down the sides of the bowl. As the frosting gets stiffer, and the milk one Tbsp. at a time. Add the food coloring and mix until desired color is met. Spread the frosting over the cooled bars, and add the remaining sprinkles to the top of the frosting. For easy cutting, refrigerate the bars until just before cutting and serving.