Begin by creaming together 1 cup of unsalted butter and 2 cups of powdered sugar in a large mixing bowl using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes. Add 2 eggs and 2 tablespoons of milk, mixing until fully combined. Gradually incorporate 4 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of vanilla extract, and ½ teaspoon of almond extract. You'll know the dough is ready when it’s smooth and slightly sticky.

Once the dough is mixed, divide it in half. Tint one half with purple gel food coloring until the color is vibrant. For the second half, take a portion and tint it black, leaving the remainder plain. Knead the colors into the dough to evenly distribute the hues.

On a lightly floured surface, roll out the black and white dough halves into rectangles, about ¼ inch thick. Stack them on top of each other, pressing them lightly together to ensure they adhere. Use a rolling pin to gently flatten the stack further.

Now, roll out the vibrant purple dough into a thin rectangle. Sprinkle the top with purple sprinkles, pressing them gently into the dough. Once done, carefully roll the purple dough into a log shape.

Place the purple dough log at the edge of the black-and-white layer and begin to roll it up carefully, ensuring the purple center is well-encased. Gently press the layers together as you roll to maintain the spiral shape.

Roll the assembled log in black and chocolate sprinkles to coat the outside and enhance its festive appearance. Wrap the log tightly in plastic wrap and refrigerate it for at least 1 hour.

Preheat your oven to 375°F (190°C). Slice the chilled log into ¼-inch rounds, using a sharp knife for clean cuts. Arrange the cookie slices on parchment-lined baking sheets.

Bake for 10-12 minutes or until the edges are just set but the centers remain soft. Once baked, let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.