Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This can be done with an electric mixer or a stand mixer.

Beat in the egg, vanilla extract, and almond extract until well combined. If using, stir in the rose water now.

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Transfer the dough to a cookie press fitted with your desired disc. Press the dough onto the prepared baking sheets, leaving about 1 inch between cookies.

Bake for 5 to 8 minutes, or until the edges are lightly golden. Watch them closely as they bake quickly.

Let the cookies cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely.