Cream butter and sugar, add egg yolk, almonds and extracts, beat again, until well blended. I like to beat for a few minutes at this point, . Blend the flour in gently a cup at a time, until the flour is completely incorporated. Be careful not to over mix, as this will toughen the cookies.
Cool the dough slightly, if it is too warm, but don't chill for long, as the cookie dough will not cooperate with the press if it is too cold!
Preheat oven to 375, press out the cookies onto an ungreased cookie sheet. I decorate with colored sugar or candied cherries which I cut into fourths.