In stand mixer, cream butter, cream cheese, eggs, sugar and extracts (vanilla and almond) until smooth (about 5 minutes)

In a medium bowl sift together flour, corn starch, baking soda and salt. Add to wet mix and combine.

Allow to chill in the fridge for at least 2 hours.

Preheat oven to 350F and line tray with parchment paper or silicone baking mat.

Place sprinkles in a shallow bowl, roll dough into teaspoon sized balls and roll in sprinkles to coat the outside (I gently pushed the sprinkles as I went to ensure they stuck!)

Bake for 7-9 minutes on middle rack, they will still look pale, only very slightly golden, but trust me they are done!