Preheat oven to 350 F.
In a large bowl beat the butter and cream cheese together with an electric hand mixer until lump free and creamy.
Add the granulated sugar to the bowl and beat in for 1 or 2 minutes until the sugar is combined. Add the almond and vanilla extract to the bowl and beat in.
Add ½ of the all-purpose flour to the bowl and beat on low until the flour is combined with the ingredients. Add the remaining flour to the bowl and beat until the flour is completly mixed in with the rest of the cookie dough ingredients. Scrape the sides of the bowl with a silicone spatula and beat again.
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. Repeat until all of the cookies have been baked.
Cool completely before decorating with a powdered sugar glaze and sprinkles.
Store the cookies in an air tight container for up to a week.
Makes 5 dozen cookies.