In a large mixing bowl, cream together 1 cup of unsalted butter and 1 cup of powdered sugar using an electric mixer on medium speed until light and fluffy.

Add in 2 eggs, 2 tablespoons of milk, 1 teaspoon of vanilla extract, and ½ teaspoon of almond extract, mixing until well combined.

Gradually fold in 3 cups of all-purpose flour and ½ teaspoon of salt to form a soft, pliable dough.

Divide dough into three equal portions and color one portion with black gel food coloring and another with purple gel food coloring.

Roll out the black dough on a floured surface into a rectangle about ¼ inch thick, then do the same for the white dough, laying it on top.

Roll out the purple dough into a long rectangle, sprinkle purple sprinkles on top, and roll it tightly into a log.

Place the purple log in the center of the black and white layers and roll them around the purple dough to create a spiral.

Wrap the cookie log in plastic wrap and refrigerate for at least 1 hour.

Preheat your oven to 375°F (190°C). Slice the chilled log into ¼-inch thick rounds and place on a parchment-lined baking sheet.

Bake for 10 minutes until the edges are lightly golden, then cool on the baking sheet for 5 minutes before transferring to a wire rack.