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Preheat oven to 350°F.
In a large bowl, cream together the softened butter and sugar with a mixer on medium speed until light and fluffy (1-2 minutes). Mix in the egg and almond extract well.
Add the flour, baking soda, and salt to the wet ingredients and mix thoroughly to combine. Scrape the sides of the bowl as needed.
Scoop 3-4 tablespoons of dough, roll into a ball, and place on a baking sheet 2-3 inches apart. Bake until the edges just start to tan (about 9-12 minutes).
Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
In a small bowl, make the icing by stirring together the powdered sugar, lemon juice and yellow food coloring until smooth. Spread icing over the cooled cookies and top with white sprinkles.