• Preheat oven to 350°F. Line two baking sheets with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the cold butter and sugar just until creamy. Try not to over-beat the dough so the butter stays cold.
• Beat in the half and half, almond extract and the eggs, one at a time, until mixture is well combined.
• Add the flour, baking powder and salt.
• Mix on low speed until a thick dough forms. *If the dough seems too wet, add an additional ¼ cup of flour at a time until it comes together smoothly.
• On a floured surface, roll half of the dough to ¼-inch thickness.
• Cut into desired shapes. Repeat with remaining dough.
• Place cookies about an inch apart on the prepared baking sheets. Bake for about 7-9 minutes, rotating cookie sheets after 5 minutes, or until cookies are just set and starting to turn light brown around the edges.
• Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

For the Icing

• Whisk 3 cups powdered sugar and ¼ cup half and half in a medium bowl until smooth and spreadable.
• Spread a thin layer of icing on one cookie at a time and immediately garnish with sprinkles before the icing sets. Repeat with remaining cookies.