In a large mixing bowl of a stand mixer or using an electric hand mixer cream together the butter, sugar, vanilla, and almond extract.
Add the egg, flour, baking powder, and milk. Combine until everything is combined well. Use a rubber spatula to scrape the sides and bottom of the mixing bowl to thoroughly combine the ingredients. Do not chill the dough.
Use a few drops of food coloring to color small amounts of the cookie dough. Use disposable plastic food grade gloves to easily handle the dyed cookie dough and to combine the food coloring into the cookie dough. Leave most of the dough uncolored.
Place the desired disk on the end of the cookie press. Fill the cookie press with dough. I usually alternate the colors with the natural cookie dough. Twist on the top of the cookie press. Squeeze the cookie press until the cookie dough starts to come out.
Hold the cookie press straight up and down, directly on the sheet pan. Squeeze the cookie press one full and one half pump. Then hold the cookie tray as you pick up the cookie press. The cookie should release and stay on the sheet pan. Squeeze cookies evenly on the sheet pan, so they have a little room to spread.
Bake in a preheated oven for 9-10 minutes. Rotate the cookie trays half way through the baking process.
Use a metal spatula to carefully remove from the sheet pans while still warm. Otherwise they will stick to the sheet pans and be difficult to remove.
Let the cookies cool completely before placing in decorative cookie trays.
(Note: Sometimes this just takes learning the correct technique of how to make the Spritz cookies stick to the sheet pan. Half sheet pans are generally cooler or cold. This tends to help the cookie dough stick too.)