Preheat oven to 325F and line 2 baking sheets with parchment or silpat mats.
Line an 8“ x 8” square pan with parchment - allow for some overhang.
Beat butter and sugar until creamy, add almond/vanilla extract and mix well.
Reduce speed to low and add flour and sprinkles, and mix until incorporated. Press mixture into a ball and knead a couple of times until it comes together.
Press evenly into square pan and chill for 30mins.
Lift dough from pan by using the overhanging parchment. Cut into ½" squares.
Place on prepared baking sheets and bake one sheet at a time for approx 15 minutes or until bottoms are lightly browned. Chill other sheet while one is baking.
Cool completely on pans and store an airtight container.