Cream butter and sugars until light and fluffy. (approx 3 minutes)

Add egg, vanilla extract and almond extract. Mix.

Add flour, corn starch, baking soda and salt. Continue mixing until mixture becomes a thick cookie dough.

Stir in white chocolate chips.

Cover and refrigerate 2+ hours (preferably overnight).

Preheat oven to 350ºF

Use large scoop to portion out dough. Dip each cookie ball into nonpareil sprinkles. Transfer to baking sheet lined with parchment paper. Flatten rounds slightly.

Bake for 12-14 minutes or until edges are just slightly golden. Remove from oven and leave cookies on baking sheet for 5 minutes before transferring to cooling rack.