Preheat the oven to 400ºF/200ºC and line two or three baking trays with non stick paper or non stick silicon mats.
In a stand mixer, hand mixer or even by hand thoroughly mix the butter and sugar.
Add the egg, vanilla and almond extract. Beat well.
Sift the flour, baking powder and salt.
With the mixer on low, combine flour mixture into the butter mixture until the dough is smooth and completely mixed.
Do not chill.
Spoon the dough in the cookie press which has been fitted with the desired cookie plate. (check manufacturers instructions). OR spoon the dough into an extra large, heavy duty piping bag fitted with a large open star tip.
Press or pipe out cookies onto lined baking tray.
Decorate as desired.
Bake in preheated oven 6-8 minutes/10-12 minutes for larger cookies. The cookies should be a pale golden color.
Cool for a minute or two on the baking tray before moving to a cooling rack.
This mixture does not need to be chilled.
If you find the mixture is too dry, add one or two tablespoons of milk.
Sometimes when you press out the cookies, the mixture gets stuck. Simply use a small knife or your fingers, to release the cookies and place it on the baking tray.