Design Eat Repeat

0 If making the homemade bars (which I suggest!), preheat oven to 350℉. If using store-bought sugar cookies, proceed to Step 5.
1 In a large bowl, cream together softened unsalted butter ([adjustable]1 cup, i.e. 2 sticks) and granulated sugar (1 cup[/adjustable]) on medium speed for 20-30 seconds. Mix in egg ([adjustable]1[/adjustable] large), vanilla extract ([adjustable]2 teaspoons) and almond extract (1 teaspoon[/adjustable]). On low speed, mix in baking powder ([adjustable]1 ½ teaspoons), salt (½ teaspoon), and all-purpose flour (2 ¼ cups[/adjustable]).
3 Press dough into a greased or parchment-lined 9x13 metal pan. 
4 Bake bars at 350℉ for 18-20 minutes until edges and top are slightly browned (we want them to be a bit crunchy).
5 Allow bars to completely cool, then break apart and crumble (they do not need to be pulverized into crumbs).
6 Using an electric or stand-mixer, mix together the crushed sugar cookies and cream cheese ([adjustable]8 ounces[/adjustable]). Mix until cookies are broken down and everything is incorporated.
7 Roll into 1 tablespoon sized balls and freeze on a cookie sheet for 30-60 minutes.
8 Dip in melted white almond bark ([adjustable]12 ounces[/adjustable]). See tip in notes; for smoother almond bark add a dollop of butter flavored crisco.
9 Immediately top with sprinkles. 
10 Store sugar cookie truffles in an airtight container in the refrigerator for up to 1 week (freeze if storing longer). Because they have cream cheese, they need to stay chilled until serving.