Leprechaun Shortbread

Step 1 -Preheat the oven to 325 degrees F.

Step 2 -Line a 9-inch square baking pan with foil, leaving a 1-inch overhang on two sides.

Step 3 -Coat the foil and sides of the pan with nonstick cooking spray.

Step 4 -In a large bowl, add the butter, the sugar, the almond extract, and the vanilla extract and stir until creamy and well-combined.

Step 5 -Add the green food coloring to the butter mixture, one drop at a time, and beat until the desired color is reached and it is well-mixed.

Step 6 -Add the flour and the salt to the butter mixture and stir with a sturdy spatula or wooden spoon until all of the flour is incorporated. The mixture should be crumbly.

Step 7 -Add 7-8 teaspoons of the sprinkles, reserving the remainder for the top, and stir to combine.

Step 8 -Transfer the dough to the prepared pan and pat it out into an even layer.

Step 9 -Sprinkle the remaining sprinkles evenly over the top, pressing them down gently.

Step 10 -Refrigerate the dough for 10 minutes.

Step 11 -Use the foil to lift the dough from the pan onto a cutting surface.

Step 12 -Cut the dough into 1-inch squares.

Step 13 -Place the squares 1 inch apart on two cookie sheets.

Step 14 -Refrigerate the cookie sheets for at least 30 minutes and up to 12 hours.

Step 15 -Bake until the bottoms have just begun to brown, about 13-15 minutes.

Step 16 -Transfer the shortbread squares to a cooling rack and allow them to cool completely.

Step 17 -Serve.