Cream 2 cups butter (1 pound). Add 1 cup sugar; add 2 unbeaten eggs, one at a time, beating vigorously after each addition until light and fluffy. Stir in 4 1/4 cups flour, 1/8 teaspoon salt, and 1 teaspoon almond extract.

Using a cookie press, force dough through press on ungreased baking sheet. Bake at 375 degrees for approximately 12 minutes.

Decorate with maraschino cherries for baking or with melted chocolate and chopped nuts after baking, as desired. Yield: 80 small cookies.