Make room in your refrigerator for a baking sheet so the shaped cookies can chill for 20–30 minutes.

Line 2–3 large baking sheets with parchment paper or silicone baking mats, or leave unlined.

In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 2 minutes.

Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute.

Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.

On medium speed, beat in 1.5 Tablespoons of milk. You want a dough that’s creamy and pipe-able (but still thick).

Add your large piping tip to the piping bag. Spoon a little bit of dough into the piping bag and pipe a 1–2-inch swirl or line on the prepared baking sheet.

Transfer the baking sheet to the refrigerator and chill the shaped cookies for 20–30 minutes.

Meanwhile, preheat oven to 350°F (177°C).

Bake the chilled cookies for 12–15 minutes or until lightly browned on the sides.

Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

You can melt the chocolate in a double boiler or the microwave. Dip the cookies in chocolate and top with sprinkles, if desired.