In a large bowl, cream the butter and sugar until lump free and creamy. Beat in the sugar and the extracts.
Incorporate the flour and scrape down the sides of the bowl. Beat one more time.
Divide the spritz cookie dough and color with gel food coloring if desired.
Fill a Spritz cookie dough press with the dough. Press heart shaped cookies out onto an aluminum baking sheet.
Bake in the cookies in the preheated oven for 8 to 10 minutes just until the edges of the cookies are slightly golden.
Remove baking sheet from the oven and place the baking pan on a cooling rack for 5 minutes.
Transfer the cooled cookies to a cooling rack and cool completely before decorating with a powdered sugar glaze and sprinkles.
Store the cookies in an air tight container for up to a week.