Preheat oven to 350°F. Line two baking sheets with parchment paper or spray with non-stick cooking spray.

In the bowl of an electric mixer fitted with the paddle attachment, beat the cold butter and sugar just until creamy. Try not to over beat the dough so the butter stays cold.

Beat in the half and half and almond extract, then add the eggs one at a time until mixture is well combined.

Add the flour, baking powder, and salt. Mix on low speed until a thick dough forms. If the dough seems too wet, add an additional 1/4 cup of flour at a time until it comes together smoothly.

On a floured surface, roll half of the dough out to 1/4-inch thickness. Cut into heart shapes with heart-shaped cookie cutters. Repeat with remaining dough until you’ve used it all.

Place cookies about an inch apart on the prepared baking sheets. Bake for about 7-9 minutes, rotating cookie sheets after 5 minutes, or until cookies are just set and starting to turn light brown around the edges.

Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

To make the icing, whisk 3 cups powdered sugar and 1/4 cup half and half in a medium bowl until smooth and spreadable.

Spread a thin layer of icing on one cookie at a time and immediately garnish with Valentine’s themed sprinkles before the icing sets. Repeat with remaining cookies.