Preheat oven to 350°F (177°C) and line a 9x13 inch baking pan with parchment paper or grease with non-stick spray.

In a stand mixer or large bowl, cream 1 cup of softened butter and 1.5 cups of sugar until light and fluffy, approximately 3 minutes.

Beat in the eggs, sour cream, 1.5 teaspoons vanilla extract, and 0.5 teaspoon almond extract until smooth.

In a medium bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough just comes together.

Press the dough evenly into the bottom of the prepared 9x13 pan using a spatula or floured hands.

Bake for 18 to 22 minutes, or until the edges are barely golden and the center is set. Do not overbake to ensure softness.

Transfer the pan to a wire rack and let the bars cool completely.

To make the frosting, beat the remaining 0.5 cup butter in a clean bowl until smooth.

Gradually add powdered sugar, heavy cream, and 1 teaspoon vanilla extract, beating on high until light and airy.

Mix in green gel food coloring one drop at a time until the desired festive green color is achieved.

Spread the frosting evenly over the cooled cookie bars and top immediately with St. Patrick's Day sprinkles.

Slice into 24 even bars and serve.