In a large mixing bowl, cream the butter with the powdered sugar.
Add the egg and almond extract.
Combine the salt with the flour in another bowl. Then slowly add the flour mixture to the butter mixture.
Form the dough into a log and then place some of the dough into a cookie press; a little at a time.
Following the directions of your cookie press, press out the cookie forms directly onto the cookie sheet. Do not use any parchment paper or any non-stick baking spray on top of the baking sheet.
Decorated the cookies with either sprinkles or cherries.
Chill the cookies for 30 minutes before baking.
Preheat the oven to 350°F.
Bake for 10 to 12 minutes. The cookies should be light colored and slightly brown around the edges.
Allow the cookies to cool for a few minutes before transferring them to a wire rack to completely cool.