PREPARE THE OVEN AND BAKING SHEETS: Preheat your oven to 375°F (190°C). Set aside several baking sheets. It is extremely important that the baking sheets remain ungreased and unlined with parchment paper or silicone mats; the dough must stick directly to the cold metal pan for the cookie press to work correctly.

CREAM THE WET INGREDIENTS: In the large bowl of your stand mixer, combine the softened butter and the granulated sugar. Beat on medium speed for approximately 3 to 4 minutes, until the mixture is light, fluffy, and pale yellow in color. Stop the mixer and scrape down the sides of the bowl using a rubber spatula.

ADD EGG AND FLAVORINGS: Add the large egg, vanilla extract, and almond extract (if using) to the creamed mixture. Beat on medium-low speed until the ingredients are fully incorporated. Ensure there are no streaks of unmixed egg remaining. Scrape the bowl down one final time.

INCORPORATE THE DRY INGREDIENTS: In a separate medium bowl, whisk together the all-purpose flour and the salt until they are thoroughly combined. Gradually add the flour mixture to the wet ingredients in three separate additions, mixing on low speed after each addition just until the flour is barely incorporated. Stop mixing immediately when the last of the flour disappears; overmixing the dough will result in tough cookies.

PREPARE THE DOUGH FOR PRESSING: The dough should be firm but pliable and easy to handle. If you wish to make colored cookies, divide the dough into separate portions now and gently work in 2 to 3 drops of food coloring per portion until the desired shade is achieved.

LOAD AND PRESS THE COOKIES: Select a decorative disc for your cookie press and attach it firmly. Load the cookie dough into the cylinder of the cookie press. Press the dough directly onto the prepared, ungreased baking sheets, spacing the shapes about 1 inch apart. If the dough does not stick to the pan, the pan may be too warm, or it may have residue; try wiping the pan clean and cooling it slightly.

DECORATE AND BAKE: If using sprinkles or decorative sugars, scatter them over the cookies immediately after pressing, before they are baked. Place the baking sheet in the preheated oven and bake for 8 to 12 minutes. Baking time will vary based on the thickness of the shapes and your oven. The cookies are finished when the edges are set and very lightly golden brown.

COOL THE COOKIES: Remove the baking sheets from the oven and allow the cookies to cool on the pan for 2 to 3 minutes to firm up. Use a thin spatula to gently transfer the warm cookies to a wire rack to cool completely before serving or storing.