(adapted from Betty Crocker)
Makes approximately 6 dozen cookies
8 ounces (1 cup/2 sticks) unsalted butter, room temperature
3 ½ ounces (1/2 cup) sugar
11 ¼ ounces (2 ¼ cups) all-purpose flour
¼ teaspoon salt
½ to 1 teaspoon almond extract
Food color, if desired
Preheat the oven to 375°F. Place the butter and sugar in the bowl of an electric mixer and beat on medium speed. Mix in the egg. Then add the flour and salt, and mix until combined. Stir in the almond extract (use more or less depending on your taste). Add food coloring at this point, if you desire—either to all or just some of the dough.
Place the dough in a cookie press. Form desired shapes on ungreased/unlined baking sheets. Decorate with sprinkles.
Bake the cookies for 5 to 8 minutes or until set but not brown. (I took my cookies out of the oven when they just turned a little golden around the edge.) Remove the cookies from the baking sheets onto a wire rack. When completely cooled, store the cookies in an airtight container.