Using an electric stand mixer or hand mixer on medium speed, cream the butter and sugar until light and fluffy. Add the egg and both extracts, and mix until combined.

Add the flour and salt, and mix just until combined, scraping down the sides of the bowl as needed. Be sure not to over-mix.

Load your cookie press according to the manufacturer’s directions.

Lightly spray the bottom of the press with nonstick cooking spray. (Do not grease the baking sheets.)

Remove the chilled baking sheets from the refrigerator. Gently press the cookie press handle down and pop it back up to release the cookie dough onto the sheet. (The cookies can be close together, but not touching.) Repeat and refill the press until all the dough has been pressed, respraying the press as needed.

Decorate each cookie with your choice of sprinkles.

Bake one pan at a time for 8 minutes or until the edges of the cookies are golden brown.

Cool the cookies to room temperature, and then gently release from the baking sheet with a spatula.