1 cup (226g salted butter, cold and diced into 1 tbsp pieces (you can substitute unsalted butter and add 1/2 of salt to the flour)
2/3 cup (142g) sugar
1/2 tsp almond extract
2 1/4 cups (318g) flour, sifted
2 1/2 tbsp (30g) sprinkles, and about 1/2 tbsp for tops if desired
Butter a 33 x 24 cm baking tray and line with two sheets of baking paper, one horizontally and one vertically. Butter between the two sheets to get them to stick together. Leave a few centimetres overhang over each side (you'll need this to move the dough later!) Set aside.
Cream together butter and sugar until well mixed, then add almond extract. Slowly on low speed add in flour, a few spoonfuls at a time, until all flour is added and it's well mixed. Add sprinkles and mix in.
Press dough into an even layer in the prepared pan and flatten the top (I used a spatula and the bottom of a cup. Cover the tray with glad wrap, and chill dough in fridge for approximately thirty minutes. Meanwhile preheat oven to 180 degrees Celsius.
Remove dough from fridge. Lift dough from pan using parchment overhang on all sides. Cut into 2 cm squares using a sharp knife. Note if you want more or less bites you can cut them smaller or larger - up to you!
Sprinkle more sprinkles over the top if desired and gently press into dough. Transfer to a baking tray, spacing about 1-2 cm apart. Bake in preheated oven 10-12 minutes (any you can't fit on the tray, keep refrigerated). Repeat process with remaining bites, adding them to a cool baking tray. Cool completely then transfer to an airtight container and store at room temperature.
Source: Cooking Classy