Preheat oven to 350°F (175°C). Use clean, ungreased, and preferably chilled baking sheets.

In a large mixing bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy.

Add the egg, almond extract, and vanilla extract; beat until thoroughly incorporated.

Gradually add the all-purpose flour and salt, mixing on low speed until a uniform dough forms.

If using food coloring, divide the dough into portions and fold in gel colors until reaching the desired pastel shade.

Load the dough into a cookie press fitted with Easter-themed disks such as eggs, flowers, or bunnies.

Press the dough onto the ungreased baking sheets, spacing the cookies 1 inch apart.

Top the unbaked cookies with decorative sprinkles as desired.

Bake for 8 to 10 minutes, or until the edges are just set and firm, but the cookies have not browned.

Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.