Preheat your oven to 350°F (175°C). Cream together 1 cup of unsalted butter and 2 cups of powdered sugar until light and fluffy, about 3-4 minutes.

Add in 2 eggs, 2 tablespoons of milk, 1 teaspoon of vanilla extract, and 1 teaspoon of almond extract, mixing until fully combined.

Gradually stir in 4 cups of all-purpose flour and ½ teaspoon of salt until a soft dough forms.

Divide the dough into three equal portions. Color one portion with purple gel food coloring and another with black gel food coloring, leaving the last portion uncolored.

Roll the black and white dough into rectangles about ¼ inch thick and stack together.

On floured surface, roll out purple dough into a rectangle and sprinkle with purple sprinkles before rolling it into a log.

Place the purple log at one end of the black and white layered dough and roll it to form a spiral log.

Roll log in purple and black sprinkles and refrigerate for at least 1 hour.

Preheat oven to 350°F (175°C). Slice the log into ¼ inch thick rounds and bake for 10-12 minutes until edges are just set.

Let cookies cool for about 5 minutes on the baking sheet before transferring to a wire rack to cool completely.