1-Preheat the oven: Preheat the oven to 350°F (177°C).

2-Line baking sheets: Line 2 or 3 large baking sheets with silicone mats or use nonstick sheets without liners; chilling the lined sheets is recommended.

3-Beat butter and sugar: In a large bowl, beat butter and sugar on medium-high speed until smooth, about 3 minutes. Add egg, vanilla, and almond extract, then beat to combine.

4-Add flour and salt: On low speed, add flour and salt, then increase speed to fully incorporate.

5-Shape cookies: Using a cookie press fitted with a decorative plate, fill it with dough and press shapes onto the cold baking sheets about 2 inches apart. Decorate with sprinkles or chocolate chips, brushing dough with water before adding sprinkles to help them stick.

6-Chill dough if needed: If dough softens, chill the shaped dough for 10 minutes before baking.

7-Bake cookies: Bake for 7 to 9 minutes until edges are very lightly browned.

8-Cool and optionally decorate: Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack. Optionally, drizzle melted chocolate over cooled cookies.

9-Store cookies: Store in an airtight container at room temperature for up to 1 week.