Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Cream the butter and sugar in a large mixing bowl using an electric mixer on medium speed until light and fluffy, about 2–3 minutes.

Beat in the egg, vanilla extract, and almond extract until well combined.

In a separate bowl, whisk together the flour and salt. Gradually add this to the wet mixture, mixing on low speed until the dough comes together.

Fill a cookie press with the dough and choose your favorite shape disk.

Press the cookies onto the baking sheet, leaving about 1 inch of space between each cookie.

Bake for 8–10 minutes, or until the edges just begin to turn golden.

Allow the cookies to cool on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.

Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.

Hold each cookie by one end and dip it halfway into the melted chocolate. Place dipped cookies on parchment paper and add sprinkles or crushed nuts immediately if desired.

Allow the chocolate to harden at room temperature or refrigerate briefly to set.

Store in an airtight container at room temperature for up to one week, or freeze for longer storage.