Preheat the oven to 375°F.

In a medium bowl, whisk together the flour, baking powder, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, cream the butter. Add the sugar and egg and mix until well combined. Mix in the almond extract.

Gradually add the dry ingredients and mix on low speed until combined.

Use a cookie press to press the dough onto two large ungreased baking sheets, leaving at least 1 inch between cookies. If the cookies come out of the press loose or unformed, chill the dough in the refrigerator for 30 minutes to firm up.

Top the cookies with colored sugar or sprinkles and bake, one sheet at a time, for 8 to 10 minutes, or until lightly golden brown around the edges. Let cool on the baking sheets for 2 minutes before transferring to a wire rack to cool completely.