• In a large bowl of an electric mixer, cream 2 cups softened butter, cream cheese and sugar until light and fluffy.
• Beat in the egg yolks and almond extract. Gradually beat in the flour.
• Divide dough into 4 or 5 balls, shaping each into a flat disk about 1/2 inch thick; wrap in plastic wrap and refrigerate until firm enough to roll, about 2 hours or overnight.
• Heat oven to 350° Fahrenheit. Bring dough to room temperature.
• On a lightly floured surface, roll each dough disc to 1/4-inch thickness. Cut out cookies with floured cookie cutters. Place cookies 1 inch apart on baking sheets lined with parchment paper.
• Bake until set (do NOT brown), 11-13 minutes. They will still be white, not browned. Cool on pans 5 minutes. Remove to wire racks to cool completely.

Frosting

• In a medium bowl, beat butter, shortening and almond extract until blended. Beat in confectioners’ sugar and enough milk to reach spreading consistency; beat until light and fluffy, 3 minutes.
• If using food coloring, separate into small dishes for as many colors as you have. Remember to keep some white if desired. Frost cookies using a small offset spatula and scatter sprinkles over frosting. Let set for a few hours before stacking between plastic wrap in a plastic container with airtight lid.