In a medium sized mixing bowl, whisk together the all-purpose flour and salt. Set aside.

In the bowl of a stand mixer, whip together the softened butter and softened cream cheese until light and fluffy. A hand mixer can also be used.

Add in the sugar and mix until combined.

Mix in the eggs, vanilla, and almond extract.

Pour in the dry ingredients and beat together until combined.

Place a sheet of parchment paper on a 9x13 Jelly Roll pan, or any 9x13 pan. Let the sides hang over the sides of the pan.

Drop the cookie dough onto the pan and lightly sprinkle with flour. Place another sheet of parchment paper over the dough and press the cookie dough into an even layer in the pan.

Remove the parchment and bake the cookie bars at 350 degrees for 25-30 minutes. You will know it is done when the edges begin to brown slightly.

Place the pan on a cooling rack, and allow the cookie bars to cool completely.

Beat the softened butter in the bowl of a stand mixer until light and fluffy.

Add the vanilla, salt, 1 Tablespoon of heavy cream, and powdered sugar. Beat until combined, scraping the sides of the bowl as necessary.

Add more heavy cream, 1 Tablespoon at a time, until the desired consistency is reached. Add food coloring, if desired.

When the sugar cookie bars have cooled, spread with frosting. Add sprinkles, if desired

Refrigerate for about 20 minutes to allow the frosting to firm up, then cut into bars.