Toast Flour

• Microwave method: Place 1/2 cup flour in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring after each interval until the temperature reaches at least 160°F (77°C) on an instant-read thermometer. It took me a total of 1 minute. Cool completely at room temperature or in the fridge.
• Oven method: spread 1/2 cup flour in a baking pan and bake at 300°F in an oven or toaster oven for about 3-5 minutes, stirring once with a spatula. Make sure you keep an eye on it to avoid it burning or even browning. Cool completely at room temperature or in the fridge.
• Using a hand mixer or spatula, cream together 1/4 cup butter or spreadable butter and 3 Tablespoons granulated sugar. Add 1/4 teaspoon kosher salt, 1/2 teaspoon vanilla extract, and 1/4 teaspoon almond extract and mix until uniform. Add the toasted flour and mix on low speed until incorporated. If the dough is too dry, add water or milk a teaspoon at a time until the dough reaches the right consistency (I used 2 Tablespoons and it was a bit soft, but still perfectly edible). Fold in 2 Tablespoons sprinkles, if using. Eat immediately, or refrigerate in an airtight container up to 2 days (may keep up to a week if using water instead of milk).