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

Beat the very soft butter with granulated sugar, almond extract, and vanilla extract until creamy, about 2-3 minutes. Add food coloring if desired.

Sift in all-purpose flour and kosher salt, mixing until crumbly. Fold in half of the multi-colored nonpareils.

Press the dough into the prepared pan and sprinkle the reserved nonpareils on top. Cover and refrigerate for about 10 minutes.

Cut the chilled dough into 1-inch squares and place on ungreased cookie sheets. Refrigerate for at least 30 minutes.

Bake for 13-18 minutes or until edges are lightly golden. Cool on racks for about 10 minutes.

Whisk together powdered sugar, half & half, almond extract, and vanilla extract for the glaze until smooth.

Drizzle the glaze over each cooled bite and sprinkle additional nonpareils on top. Let sit undisturbed for 3-4 hours to set.