Place in your baking sheet in the fridge to chill. Preheat the oven to 350°Fahrenheit/175°Celsius.
In a large bowl with a hand mixer or in a stand mixer with the paddle attachment, cream the butter and sugar together for 2-3 minutes.
1 cup unsalted butter, ¾ cup white sugar
Add the cream cheese, salt, vanilla extract and fiori di sicilia extract if using. Combine until smooth.
¼ cup full fat cream cheese, 1 teaspoon vanilla extract, ¼ teaspoon fiori di sicilia, ½ teaspoon kosher salt
Fold in the flour and egg until well combined.
2 ¼ cups all purpose flour, 1 large egg
Follow your cookie press instructions to fill with dough and press cookies on to the cooled baking sheet (without any parchment paper! This is important). Press on sprinkles or sparkling sugar if using. Bake for 8-10 minutes until a light golden brown.
If the cookie dough isn't coming out of your press and sticking to the baking sheet, your dough might be too warm. Stick in the fridge for about 10 minutes and make sure your baking pan is cool! Also make sure to not use any parchment paper.
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. .Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.Cookie Press: this is the cookie press I used. Extracts: if you don't have fiori di sicilia or don't want to use it, use an equal amount of almond extract. Storage: keep the baked cookies in a tupperware for up to 1 week at room temperature.