• Preheat the oven to 350°F. Line a 9x13 inch pan with foil or parchment paper.
• In the mixing bowl, cream together the butter, brown sugar, and granulated sugar on medium-high speed until the mixture has become light and fluffy, about 4 minutes.
  ½ cup (113g) unsalted butter, ½ cup (107g) brown sugar, ½ cup (99g) granulated sugar
• Mix in the eggs, vanilla extract and almond extract until combined.
  2 large eggs, 2 tsp vanilla extract, ¼ tsp almond extract
• Slowly add in the flour, baking powder, baking soda and salt until all the ingredients are incorporated.
  2 cups (240g) all purpose flour, ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt
• Use your hands or spatula to spread the mixture into the pan. Bake 18 to 22 minutes until it’s golden brown, allow the bars to fully cool.

Frosting

• In a mixing bowl, cream the butter for 1 minute on medium speed. Reduce the speed to low, slowly add in the sugar until all the sugar had been incorporated. Stir in the vanilla. Turn the mixer to medium-high speed and mix for 3 minutes until fluffy. 
  ¾ cup (170g) unsalted butter, 2 ½ cups (283g) powdered sugar, 1 tsp vanilla extract
• Spread the frosting over the cookie bar and top with the sprinkles. Cut the cookie bars into squares. Tip: Frost the bars then place them in the fridge. This will help the frosting stiffen up, making your bars look perfect once you cut them.
  Valentine's sprinkles