Cream 1 cup of unsalted butter and 1 cup of powdered sugar in a large bowl until fluffy, about 3 minutes. Add 2 eggs, 2 tablespoons of milk, 1 teaspoon of vanilla extract, and 1/2 teaspoon of almond extract, mixing until combined. Gradually add 3 cups of all-purpose flour and 1/4 teaspoon of salt until a soft dough forms.

Divide the dough into three portions. Tint one portion purple and keep one plain (white). Divide the other portion in half and color one half black.

Roll black dough into a rectangle about 1/4 inch thick. Roll out the white dough to a similar size, stack it on top of the black dough, and lightly roll together to adhere.

Roll the purple dough into a rectangle the same size as the black and white layers. Sprinkle purple sprinkles evenly over the purple dough, then roll into a log shape.

Place the purple log at one end of the black and white dough, and carefully roll it up to create a spiral. Maintain even pressure to avoid squishing the log.

Coat the spiral log with black or chocolate sprinkles, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.

Preheat oven to 350°F (175°C). Slice the log into 1/2 inch thick rounds and arrange on parchment-lined baking sheets. Bake for about 10 minutes until the edges are golden.

Allow cookies to cool for 5 minutes on baking sheets before transferring to a wire rack.