How to Make It
Preheat oven to 350°F. Cream butter and sugar together until lightened, about 3 minutes. Add egg yolks, almond extract, and vanilla. Beat until well incorporated. In a separate bowl, stir together flour and salt. Add to the butter-sugar mixture and beat until just combined, about 1 1/2 minutes.
Use your hands to combine the shaggy dough into a ball, and use some of the dough to fill a cookie press fitted with the pattern attachment you wish to use. Press the cookies onto ungreased baking sheets (light colored aluminum baking sheets are preferred over dark metal baking sheets).
Bake for 8 to 10 minutes, rotating halfway. The cookies should barely brown and maintain an off-white color. Immediately remove the cookies to a cooling rack, and allow to cool completely before decorating.
Lightly brushing the cookies with light corn syrup after they have cooled allows sprinkles to stick to the surface of the cookies. Dipping and drizzling these cookies in either semisweet or white chocolate is another delicious decorating option.