Step 1: Preheat your oven to 375°F (190°C). Line several baking sheets with parchment paper or silicone baking mats.
Step 2: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
Step 3: Beat in the egg, vanilla extract, and almond extract (if using) until just combined. Do not overmix.
Step 4: In a separate medium bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix the dough.
Step 5: If desired, divide the dough into separate portions and tint each with a few drops of gel food coloring, mixing until the color is evenly distributed.
Step 6: Load the dough into your cookie press, selecting your preferred disk shape. Ensure the dough is packed tightly to avoid air pockets.
Step 7: Press the cookies directly onto the prepared, ungreased (or parchment-lined) baking sheets, holding the press firmly against the surface. Press the trigger to form each cookie, then lift straight up. If a cookie doesn't release, gently nudge it or try pressing again.
Step 8: Immediately decorate the pressed cookies with sprinkles or coarse sugar, if using.
Step 9: Bake for 8-10 minutes, or until the edges are very lightly golden. The cookies should remain pale in color for a tender texture. Watch them closely to prevent overbaking.
Step 10: Carefully transfer the baked spritz cookies to a wire rack to cool completely. Once cool, store them in an airtight container at room temperature.