Step 1: In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer on medium-high speed until light, fluffy, and pale (about 3-5 minutes), scraping down the sides of the bowl as needed.
Step 2: Beat in the egg, vanilla extract, and almond extract until well combined, ensuring to scrape the bowl again.
Step 3: In a separate medium bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients on low speed, mixing until just combined and a soft dough forms. Be careful not to overmix.
Step 4: Preheat your oven to 375°F (190°C). Select your desired disk shape and assemble your cookie press according to the manufacturer’s instructions.
Step 5: Firmly pack the dough into the barrel of the cookie press, making sure there are no large air pockets.
Step 6: Press cookies directly onto ungreased, unlined baking sheets. The dough needs to adhere directly to the metal of the pan for proper shaping. If cookies aren’t sticking, try chilling the dough briefly or ensure pans are clean and ungreased.
Step 7: Immediately decorate the pressed cookies with sprinkles or colored sugar, if using, before baking.
Step 8: Bake for 8-12 minutes, or until the edges are lightly golden. Watch carefully, as baking times can vary and you want the cookies to remain delicate.
Step 9: Let the Spritz cookies cool on the baking sheets for 2-3 minutes before carefully transferring them to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature.