• PREHEAT the oven to 350°F (175°C) and line a baking sheet with parchment paper. (See note #1.)
• MELT the butter in the microwave in a microwave-safe container. Heat for about 45 seconds. Cool for 2 to 3 minutes.
• POUR the dry cake mix into a large bowl. Add the melted butter, eggs, and almond extract. Mix with a wooden spoon until the dough is combined. Use a spatula to scrape the sides of the bowl to make sure all the dry ingredients are combined into the cookie dough.
• REST the dough for 10 minutes so the moisture is absorbed and the dough is soft and able to be scooped.
• SCOOP the cookie dough balls with a large scoop (2 tablespoons size is ideal). Roll the dough ball in your hands to make it smooth. Then flatten the cookie slightly with your palms. (See note #2.)
• PLACE the cookie dough about two inches apart on the lined baking sheet.
• BAKE in the oven for 11 to 13 minutes, or until the edges are done. The middles may not look completely done, but they will finish baking with the residual heat when they are out of the oven.
• REMOVE the cookie sheet from the oven and turn the oven off when all the cookies are done baking.
• SHAPE the cookies uniformly. Use a round cookie ring that is larger than the size of the cookie. A 2½ to 3 inch size works well for these cookies. (See note #3.)

  Position the cookie ring around the warm cookie, ensuring that the ring completely encircles the cookie. With the cookie inside the ring, start rotating the ring around the cookie. Continue rotating for about 5 seconds.

  As you rotate, you'll notice the sides of the cookie pulling in, and the cookie gradually becoming rounder and more uniform in shape. The warmth of the cookie will help it conform to the ring.

  By the end of the rotation, the cookie should have taken on a perfectly round shape. Repeat this technique with all the cookies.
• COOL the cookies on the baking sheet for 5 minutes.
• TRANSFER the cookies from the cookie sheet to the cooling rack. Cool them completely.

Make the Glaze & Decorate the Cookies

• MELT the white chocolate in the microwave in a microwave-safe bowl. Heat for 30 seconds at 50% power. Stir with a spatula until smooth. If needed, microwave for additional 10-second intervals and stir until the white chocolate is smooth.
• DIP half the cookie in the white chocolate and place it on the parchment paper. (See note #4.)
• DROP the sprinkles on the wet glaze.
• REPEAT with all the cookies.
• REST the cookies until the glaze dries. Then enjoy!