Preheat the oven to 350°F. Place two baking sheets in the refrigerator to chill for 30 minutes.

In a large bowl, use a stand mixer fitted with the paddle attachment (or a handheld mixer) on medium speed to cream the butter and sugar until pale and fluffy, 4 to 5 minutes.

Add the egg yolks, milk, and extracts. Mix on medium speed for 2 minutes, scraping down the sides and bottom of the bowl as needed.

Add the flour and salt. Mix on low speed for 30 seconds, then increase to medium and beat for another 30 seconds. If using food coloring, add it now and mix until evenly blended.

Pack the dough into a cookie press in small portions, filling it about three-quarters full. Press the dough onto the chilled, ungreased baking sheet, leaving about 1 inch between cookies. Add decorative sprinkles, candy, or sugar if desired.

To prevent spreading, chill the pressed cookies on the baking sheet for 20 minutes before baking.

Bake for 9 to 11 minutes, or until the edges just begin to turn light golden brown. If baking two sheets at a time, position them on the upper and lower racks and rotate after 5 minutes.

Let the cookies cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.

Once cooled, dip or drizzle with melted chocolate or glaze if desired.