In a large mixing bowl, cream together unsalted butter and powdered sugar until light and fluffy, about 2-3 minutes. Add eggs and milk, mixing just until combined. Gradually stir in flour, salt, vanilla extract, and almond extract to form a soft dough.

Divide the dough into three equal portions. Leave one portion plain, color one with purple gel food coloring, and the last with black, ensuring the colors are well-mixed.

On a floured surface, roll out the black and white dough into two rectangles. Lay the white rectangle on top of the black one, gently pressing down.

Roll out the purple dough into a rectangle, sprinkle with purple sprinkles, and roll into a log. Set it aside.

Place the purple log at one end of the black-and-white layers and roll tightly around it, sealing the edges well.

Sprinkle black or chocolate sprinkles on a clean surface and roll the cookie log in them. Wrap in plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 375°F. After chilling, slice the cookie log into ¼-inch rounds and place on lined baking sheets.

Bake the cookies for 10 minutes or until edges are golden. Allow cooling on the pan for 10 minutes before transferring to a wire rack.