Preheat your oven to 325°F (163°C) and line a 9-inch square baking pan with foil, leaving some overhang.

In a large mixing bowl, cream together the softened butter and granulated sugar until smooth and fluffy.

Add the almond and vanilla extracts and mix until well-blended.

Optional: Stir in food coloring until evenly distributed.

Gradually mix in the all-purpose flour and kosher salt until combined into a crumbly dough.

Fold in nonpareils, reserving a handful for decoration.

Pack the dough evenly into the prepared baking pan.

Chill the packed dough in the refrigerator for 10 minutes.

Cut the chilled dough into 1-inch squares and place back in the fridge for another 30 minutes.

Bake in the preheated oven for 13-18 minutes until edges are lightly golden.

Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For glazing, whisk together powdered sugar and half & half until smooth and drizzle over cooled squares, sprinkling with reserved nonpareils.