Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add the egg, vanilla extract, and almond extract to the butter mixture, and mix until well combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Transfer the dough to a cookie press fitted with your desired shape disc. If you don’t have a cookie press, you can use a piping bag with a large star tip.

Press or pipe the dough onto the prepared baking sheets, spacing them about 2 inches apart. If desired, sprinkle colored sprinkles on top of each cookie.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.