In large bowl, combine butter and shortening; beat well. Gradually add 3/4 cup sugar 2 tablespoons at a time, beating until light and fluffy. Add almond extract and egg; blend well.
Lightly spoon flour into measuring cup; level off. Add flour, baking powder and salt; mix at low speed until well blended and dough forms. Knead or stir a few drops of food color into dough. Cover with plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 400°F. Fit cookie press with desired template. Fill press with dough. Press dough 1 inch apart onto ungreased cookie sheets. Sprinkle with sugar.
Bake at 400°F. for 5 to 8 minutes or until cookies are set and edges are lightly browned. Cool 1 minute; remove from cookie sheets.