Preheat your oven to 325°F (163°C). Line a 9-inch square baking pan with foil and spray with nonstick cooking spray.

In a large mixing bowl, combine the butter, granulated sugar, almond extract, and vanilla extract. Beat with an electric mixer until light and creamy, about 2-3 minutes.

Add food coloring if desired, mixing until you reach the desired shade.

Gently stir in all-purpose flour and kosher salt until just combined.

Fold in most of the nonpareils, reserving a few for topping.

Transfer the dough to the prepared pan, pressing evenly. If not glazing, sprinkle reserved nonpareils on top and refrigerate for about 10 minutes.

Cut the dough into 1-inch squares and carefully transfer them to ungreased cookie sheets.

Refrigerate the cut squares for 30 minutes to 12 hours.

Bake the cookies for 13-18 minutes until edges are light golden brown. Allow to cool on a wire rack.

For the optional glaze, whisk together powdered sugar, half & half, and optional extract until smooth. Dip each cookie into the glaze, let excess drip, and sprinkle with reserved nonpareils.