Preparation

• Combine butter and sugars in a large bowl and use an electric mixer to beat until creamy.
• Add egg yolk and stir well.
• Add salt, vanilla extract, and almond extract (if using). Beat until well-combined.
• With mixer on low-speed, gradually add flour until completely combined.
• Add nonpareils (if using) and fold into dough.
• Divide dough into 2 parts and transfer each part onto a sheet of wax paper. Work dough into a 2" wide log shape and transfer to the refrigerator to chill for at least 2-3 hours.
• Once dough has chilled, preheat oven to 350ºF (175ºC) and line a cookie sheet with parchment paper.
• Remove one cookie dough log from the refrigerator and use a sharp knife to cut into ¼" slices.
• Place slices on prepared cookie sheet about 1" apart and bake on 350ºF (175ºC) for 10-12 minutes or until edges are just beginning to turn golden brown.
• Allow to cool on baking sheet before serving.
• If desired, dip cooled cookies in chocolate and top with additional sprinkles.