Preheat oven to 350°F (177°C).

Prepare 2 or 3 large baking sheets with silicone mats or nonstick paper.

In a large bowl, cream the softened butter and granulated sugar until smooth and creamy (about 3 minutes).

Add the egg, vanilla extract, and almond extract and beat until well mixed (about 1 minute).

Reduce mixer speed to low, then gradually add in the flour and salt until combined, then mix on high until smooth.

Fit the cookie press with your preferred plate, fill it with dough, and press cookies onto the lined baking sheet 2 inches apart.

If the dough becomes too soft, chill it in the refrigerator for about 10 minutes.

Bake the cookies for 7-9 minutes until the edges are lightly browned.

Cool on the baking sheet for 5 minutes before transferring to a wire rack.