Preheat the oven to 375° F. and prepare cookie sheets with parchment paper or a Silpat liner
Add the softened butter to a large bowl mix on medium speed until the butter is light and fluffy.
Add the sugar, baking powder and salt to the bowl and mix on medium speed until combined.
Mix in the vanilla and add the eggs and egg yolk one at a time until combined, scraping sides of the bowl.
Add the flour and mix at low speed until the flour is combined and it forms a soft dough.
Remove 3/4 cup of the dough to a small bowl and add the red food coloring and the almond flavoring. Mix well to incorporate
If the dough is soft and you can't make the dough balls, you can refrigerate the dough for 15 minutes.
Measure out 1 tablespoon of the butter dough and make 25 balls with the dough
Using a teaspoon measure out 25 balls of the red almond-flavored dough into 25 1" balls.
Flatten the butter-flavored dough ball with your fingers and place a red dough ball in the center and mold the dough around it to make a round ball.
Immediately roll the ball in the nonpareil sprinkles and place on a parchment-lined baking sheet.
Bake for 10-12 minutes at 375 degrees. When done place the cookies on a cooling rack. Store the cookies in an airtight container for several days.