In a large mixing bowl, cream together the butter and powdered sugar until fluffy, about 3-5 minutes. Add in the eggs, milk, vanilla extract, and almond extract, mixing well. Gradually incorporate flour and salt until a soft dough forms.

Divide the dough into three equal parts. Color one piece with purple gel food coloring, setting aside one part for black and leaving the last uncolored.

Roll out the black and white portions separately into rectangles measuring 6x12 inches, making sure each layer is about ¼ inch thick. Stack the black layer on top of the white layer, pressing gently.

Roll out the purple dough into a 12-inch long rectangle, sprinkle with purple sprinkles, and carefully roll into a log shape.

Place the purple log along one edge of the layered black and white dough. Roll the dough tightly around the purple log, ensuring no gaps remain.

Wrap the completed log in sprinkles and roll to cover. Wrap tightly in plastic wrap and chill in the refrigerator for at least 1 hour.

Preheat the oven to 375°F (190°C). Slice the chilled log into ¼-inch thick rounds and place them on lined baking sheets. Bake for 10 minutes or until the edges are set.

Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.