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Preheat oven to 350 degrees.
Add 1 cup of softened, unsalted butter and 1 cup of granulated sugar to a large bowl. Cream together with an electric mixer for 1-2 minutes until fluffy.
Next add in 1 egg, 1 tsp of vanilla and ¼ tsp of almond extract and combine until pale in color and fluffy, 1-2 minutes.
Then add in 2 ½ cups of all purpose flour and ½ tsp of salt. Mix just until all is combined. The cookie dough will be soft.
Transfer the dough to a spritz cookie press set with decorative top piece. Press each cookie onto a cookie sheet about 1 inch apart. (They should not spread very much.) Sprinkle the cookies with desired sprinkles before baking.
Bake the cookies for 7-9 minutes.
Let the cookies cool on the baking sheet for a few minutes and then transfer them to a cooling rack to finish cooling completely.
After they are cool, drizzle melted chocolate over some if you desire.
Store the leftover cookies in an airtight container for up to 3 days.