Cream the Butter and Sugar: In a large mixing bowl, blend 1 cup of room-temperature unsalted butter with 1 cup of powdered sugar until pale and fluffy.

Incorporate Egg and Extracts: Add 1 large egg, 1 teaspoon of pure vanilla extract, and ½ teaspoon of almond extract to the creamed mixture. Mix until well combined.

Whisk the Dry Ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour and ¼ teaspoon of salt. Gradually add this to the wet ingredients, mixing until a dough forms.

Prepare for Piping: Transfer dough to a piping bag and pipe onto lined baking sheets. Chill in the refrigerator for 20-30 minutes.

Bake the Cookies: Preheat the oven to 350°F. Bake cookies for 10-12 minutes until edges are lightly golden.

Cool the Cookies: Transfer cookies to a wire rack and let them cool completely.

Dip and Decorate: Melt chocolate, dip cooled cookies halfway, and sprinkle with holiday sprinkles. Let set before serving.