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Preheat Oven: Preheat your oven to 350°F. Do not grease your baking sheets; the cookies need to grip the pan to hold their shape.
Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
Add Wet Ingredients: Beat in the egg and almond (or vanilla) extract until fully combined.
Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Add Food Coloring, if using (Optional): If using food coloring, divide the dough into portions and mix in the desired colors.
Shape the Cookies: Transfer the dough to a cookie press fitted with your desired disc shape. Press the cookies directly onto an ungreased baking sheet, spacing them about 1 inch apart.
Bake: Bake for 6-9 minutes, or until the edges are just barely golden. Do not overbake to keep the cookies soft and tender.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.