1. Preheat oven to 350 degree F. Combine flour, cornstarch, and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer on medium to high speed until light and fluffy, about 3 minutes. Add egg and beat until smooth. Stir in vanilla and almond extract. Gradually add flour mixture and beat until just combined.
2. Spoon dough into a cookie press fitted with a wreath plate. Press dough onto ungreased cookie sheets about 2 inches apart. Bake for 8 to 9 minutes or until just starting to brown around edges. Remove and cool on a wire rack. Pipe thin lines of frosting on each. Makes about 40 cookies.