Preheat your oven to 375°F (190°C). Prepare two large, ungreased baking sheets. Do not use parchment paper or silicone mats, as the dough needs to stick to the pan to release from the press.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 2-3 minutes.

Add the room temperature egg, vanilla extract, and almond extract. Beat on medium speed until well combined, scraping down the sides of the bowl as needed.

In a separate medium bowl, whisk together the all-purpose flour and salt.

With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. The dough should be soft and pliable.

If you want to make colored cookies, divide the dough into separate bowls and mix in a few drops of gel food coloring until you reach your desired shade.

Choose a disc and assemble your cookie press. Fill the barrel with the prepared dough, packing it in to avoid air pockets.

Place the press firmly down onto the cool, ungreased baking sheet. Squeeze the trigger to release the dough, then lift the press straight up. Repeat, spacing cookies about 1.5 inches apart.

If desired, top the cookies with sprinkles or colored sugar before baking.

Bake for 8-10 minutes, or until the edges are just beginning to turn a light golden brown. The centers should remain pale.

Let the cookies cool on the baking sheet for 2-3 minutes before carefully transferring them to a wire rack to cool completely.