1. Preheat your oven to 350°F 175°C. Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the long sides, and lightly grease the parchment and any exposed pan sides.

2. In a large mixing bowl, beat the softened butter and granulated sugar together with a hand mixer or stand mixer on medium speed until light, fluffy, and slightly pale, about 2 to 3 minutes.

3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract if using, scraping down the bowl as needed so everything is well combined.

4. In a separate bowl, whisk together the all purpose flour, baking powder, baking soda, and fine salt until evenly combined.

5. Add the dry ingredients to the butter mixture in two or three additions, mixing on low speed just until the flour is incorporated and a thick, soft dough forms. Do not overmix.

6. Transfer the dough to the prepared pan and use an offset spatula or clean hands to gently press and spread it into an even layer all the way to the corners.

7. Bake for 18 to 22 minutes, or until the top looks set, the edges are lightly golden, and a toothpick inserted near the center comes out mostly clean with a few moist crumbs attached.

8. Place the pan on a wire rack and let the sugar cookie slab cool completely to room temperature. Do not frost while warm or the frosting will melt and slide.

9. While the bars cool, make the frosting. In a clean mixing bowl, beat the softened butter on medium speed until smooth and creamy.

10. Gradually add the powdered sugar, mixing on low at first so it does not puff out of the bowl, then increasing the speed to medium until fully combined and fluffy.

11. Add the heavy cream or milk, vanilla extract, and fine salt, then beat until the frosting is smooth, creamy, and easily spreadable. Add a tiny bit more cream or powdered sugar as needed to adjust the consistency.

12. Tint the frosting with pink gel food coloring, adding a small amount at a time and beating well until you reach your desired Valentine’s shade of pink.

13. Spread the pink frosting over the completely cooled sugar cookie slab in a thick, even layer, using an offset spatula to swirl the top if you like.

14. Immediately sprinkle the Valentine sprinkles evenly over the frosting so they adhere before it sets.

15. For the neatest slices, refrigerate the pan for 20 to 30 minutes to let the frosting firm slightly, then lift the slab out using the parchment overhang and transfer it to a cutting board.

16. Cut into 16 equal bars for generous portions or smaller squares if serving a crowd. Serve at room temperature and enjoy.