In a large mixing bowl, combine softened unsalted butter, powdered sugar, and granulated sugar. Beat together until light and fluffy, about 2-3 minutes.

Add in pure vanilla extract and almond extract. Stir well until fully incorporated.

Gradually add all-purpose flour and kosher salt to the mixture. Mix gently until just combined.

Gently fold in holiday nonpareils to the dough.

Line a 9 x 13-inch baking pan with parchment paper. Transfer the dough, pressing it down evenly. Chill in the refrigerator for at least 1 hour.

Preheat oven to 325°F (165°C).

Once chilled, cut the dough into ½ - 1-inch squares and roll each in additional holiday nonpareils. Place them on a parchment-lined baking sheet.

Bake for 13-16 minutes or until edges are golden. Remove from oven and let cool on the baking sheet.

Transfer cookies to a wire rack to cool completely.