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Preheat oven to 350°F (180°C). Line baking sheets with silicone baking mats.
Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy, about 3-4 minutes.
Add the egg and mix until well combined.
Add the vanilla extract and almond extract and mix until well combined.
Add the flour and salt and mix until the dough is combined, then remove the bowl from the mixer and finish combining with a rubber spatula, if needed. Do not over mix.
If coloring some of the cookie dough, divide it into parts.
Use the gel icing color to color the dough.
Add one of the colors of cookie dough to your cookie press and follow the directions for your press to set it up.
Hold the cookie press perpendicular to your cookie sheet and press out the cookies.
Decorate the cookies with sprinkles, if desired.
Bake cookies for 5-8 minutes.
Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
Store cookies in an air tight container for up to about 1 week.