In a large bowl, beat together the butter and powdered sugar until smooth. Add in the vanilla and almond extract, flour, and salt, and beat together until a dough forms. Fold in the 2/3 cup sprinkles.
Pour your remaining sprinkles onto a clean baking sheet. Set aside.
Divide your dough into 4 even-ish sections, and roll each section into a log, about 1 1/2 inches in diameter. This does not have to be perfect.
Roll each log into your remaining sprinkles on the baking sheet, pressing the sprinkles into the dough. Then, wrap each log tightly in plastic wrap, and chill for 45 minutes to 1 hour.
Preheat your oven to 325 degrees, and line two baking sheets with parchment paper.
Slice each log into cookies about 1/2 inch thick. Work through one log at a time, keeping the others chilled while you work, and place the cookies onto your baking sheet. They will not spread while baking, so they can be pretty close together.
Bake for 10-12 minutes, or until the edges have just barely started to become golden brown. Cool completely, and enjoy!