Preheat the oven to 400°F.

Sift or whisk together the flour and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment or the bowl of a medium mixing bowl using an electric hand mixer, cream together the butter and sugar for 2 minutes until it is creamed.

Stir in the egg yolks, almond extract and vanilla extracts until just blended.

Add in the dry ingredients until just mixed, scraping down the sides.

Choose your press design and then fill the cookie press with dough, being mindful to avoid any air pockets.

Press out the dough onto a cool, ungreased and light-colored aluminum baking sheet. For best results, place the press directly onto the pan so the dough can stick, press lightly, cut the trigger and pull straight up. Repeat the process about 1 ½ inches apart. If decorating with sanding sugar, do so now. Keep the cookie dough at room temperature while baking batches.

Bake for 6-7 minutes. The cookies will not be lightly browned. If they bake took long, they will lose their shape, the goal is to remove them before they start to turn golden brown around the edges or spread. Remove and allow to cool on the cookie sheet before removing.