Step 1

Use a mixer to cream the butter and sugar together until smooth. Add the egg, vanilla, and almond and mix well. Add the salt and flour and beat until fully combined. Scrape the sides of the bowl and mix again.

Step 2

Roughly divide the dough in half. Place each half on a large double layer of plastic wrap. Use the plastic wrap to form the dough into a log shape that's about 2 1/2 inches wide. The dough is soft and this can be a little challenging, but don't stress too much over it. We'll fix it later.

Step 3

Wrap tightly in the plastic wrap and place in the refrigerator. Allow the dough to chill for at least 4 hours.

Step 4

When ready to bake, preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat.

Step 5

Take one of the cookie dough logs out of the fridge and roll it on the counter (still in the plastic wrap) to better define the round shape.

Step 6

If desired, coat the outside of the log with sprinkles or nonpareils. Pour the sprinkles into a shallow tray or plate. Remove the plastic wrap and roll the dough in the sprinkles to get the outside coated.

Step 7

Slice the dough into 1/4-inch slices and place on the prepared baking sheet. You can also gently adjust the shape with your fingers at this point, too, if they aren't round to your liking.

Step 8

Bake for 10 to 12 minutes or until the edges of the cookies are just barely starting to turn a light golden brown. (The longer you bake them, the crispier they get. I like them right at 10 minutes.)

Step 9

Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Store baked cookies in an airtight container at room temperature for up to two weeks or tightly wrapped in the freezer for up to 12 months.