Preheat your oven to 375°F (190°C). In a mixing bowl, beat the butter and powdered sugar together for 3-5 minutes until light and fluffy.

Incorporate the eggs, milk, vanilla extract, and almond extract into the butter-sugar mixture and mix until well combined.

Whisk together the flour and salt in a separate bowl. Gradually add this to your wet ingredients, stirring until a soft dough forms.

Divide the dough into three equal parts. Color one with purple gel food coloring, one with black gel food coloring, and leave one uncolored.

Roll out the black and white dough into rectangles, stack them together, and roll them tightly to form a unified piece.

Roll the purple dough into a rectangle and sprinkle decorations over it before forming it into a log with the black-and-white dough.

Roll the log in sprinkles, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Slice the chilled log into rounds about ¼-inch thick and place them on a prepared baking sheet.

Bake the cookies for 10 minutes or until the edges are lightly golden, then allow them to cool on a wire rack.