Preheat the oven to 400°F (200°C). In a medium bowl, sift together the flour and salt. Set aside. This ensures a smooth dough and even texture for the cookies.

In a large mixing bowl, combine the softened butter and confectioners’ sugar. Using an electric mixer, beat the mixture on medium speed until it becomes light and fluffy. This step typically takes 2–3 minutes and is essential for achieving the cookies’ delicate texture.

Add the egg yolks, almond extract, and vanilla extract to the creamed butter mixture. Beat on low speed until fully combined. The extracts add depth to the flavor, while the egg yolks bind the dough.

Gradually add the sifted flour and salt to the wet ingredients. Mix on low speed until the dough is smooth and pliable. Avoid overmixing, as this could make the cookies tough.

Fill a cookie press with the dough and choose your desired design disk. Press cookies onto an ungreased baking sheet, spacing them about 1 ½ inches apart. If desired, decorate with colored sugar or sprinkles before baking.

Place the baking sheet in the preheated oven and bake for 6–8 minutes, or until the edges are just starting to turn golden. Remove the cookies from the oven and let them cool on the baking sheet for 1–2 minutes before transferring them to a wire rack to cool completely.