First, start by creaming together the softened butter and sugar in either a stand mixer or in a mixing bowl with a hand mixer.
Next, add in the room temperature egg and continue mixing.
Add in the almond extract, vanilla extract and milk while mixing all the ingredients together to combine.
Next, in a separate bowl, combine the flour, baking powder and salt. Whisk together to break up any lumps in the flour.
Add the flour mixture about 1/4 cup at a time to the wet ingredients so you don’t end up in a cloud of flour dust. Mix together to combine. Make sure to scrape the flour from the sides of the bowl as needed.
Next, preheat your oven to 350 degrees F and line the baking sheets with parchment paper.
Using an ice cream scoop with a measurement of about 2 tbsp, scoop out the dough and set the cookie dough balls on the parchment paper.
Next, use a glass with a flat bottom to press down on the cookies and flatten them out. You can make them as thin or as thick as you like them.
Roll the flattened polvorones into the nonpareils sprinkles until they are completely coated in the sprinkles.
Next, place the sprinkled cookies back on the baking sheets and place in a preheated 350 degrees F oven and bake for 15-20 minutes or until the bottom of the sprinkle cookies are golden brown.
Remove the cookies from the oven and let them rest on the baking sheet for about 10 minutes. Allow them to finish cooling on a cooling rack.
Finally, serve with a cold glass of milk and enjoy!