Preheat oven to 350° and line baking sheet with parchment paper.
Cream together butter and sugar in a stand mixer until light and fluffy (about 2 minutes).
Add egg, vanilla, and almond extract; beat for 1 minute.
Slowly add in flour and salt until dough forms.
Place the dough in the cookie press. Select a plate design and insert it on the bottom of the press. Line the press perpendicular to the baking sheet and pull the handle. Tip: if the dough isn't sticking to the baking sheet, try placing the baking sheet in the freezer for a few minutes. Another method is to gently remove the spritz cookie from the cookie press with a toothpick.
Lightly coat the cookies with water and add sprinkles. The water helps the nonpareils stick to the cookies.
Bake for 7-9 minutes. Cool on baking sheet for 5 minutes before transferring to a cooling rack.
Store in an airtight container at room temperature for up to 4 days.