In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg, vanilla extract, and almond extract, then mix until incorporated. Gradually add salt and flour until a cohesive dough forms.

Divide the dough into two portions, roll each portion into a log about 1.5 inches in diameter, wrap in plastic wrap, and chill for at least 4 hours.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Remove the dough from the refrigerator, optionally roll the log in sprinkles, and slice into 1/4-inch rounds.

Bake the cookies for 10-12 minutes, or until lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Store cooled cookies in an airtight container at room temperature or freeze for long-term storage.