In a large mixing bowl, beat the butter and sugar together for about 3 minutes, or until well-combined, on medium.
Add the egg, vanilla extract, and almond extract. Mix in until combined.
Stir in the flour and salt until just combined.
Add the decorative plate to the cookie press according to the manufacturer's instructions.
Add the dough to the cookie press.
Press the cookie press down onto the ungreased cookie sheet as you press out the dough about 2-inches apart.
Add sprinkles, if desired.
Bake for about 6-9 minutes, or until the cookies are set but not browned.
Let the cookies sit for 5 minutes, and then transfer to a wire cooling rack to finish cooling.
Notes
Butter: Cool room temperature butter should be soft enough to dent when pressed, but it shouldn't lose its shape. The butter should be about 68-70F.
Almond extract: The almond extract helps to give the cookies extra flavor oomph. If you can't use almond extract, you can replace it with vanilla extract.
All-purpose flour: It's important to properly measure the flour. Either weigh the flour (click "metric" for the weights), or you can sift the flour, lightly spoon into the measuring cup, and level.
The yield will vary depending on the size and shape of the cookies.