Cream the butter and powdered sugar until fluffy. Add eggs and milk, mixing well. Gradually incorporate flour, salt, vanilla, and almond extract until a soft dough forms.

Divide the dough into three parts. Color one-third with purple food coloring, half of the remaining with black, and leave the last portion plain.

Roll out the black dough into a rectangle. Repeat with the white dough. Stack the black and white rectangles, then roll into a log shape.

Roll out the purple dough and sprinkle with purple sprinkles. Roll this dough around the marbled log.

Roll the entire assembly into a log, enclosing the purple center, and ensure edges are sealed.

Wrap the log in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 375°F. Slice the dough log into rounds and arrange on baking sheets. Bake for about 10 minutes or until just set.

Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack.