• 1 cup unsalted butter, softened at room temperature
• 3 oz cream cheese ( preferabbly Philadelphia brand), softened at room temperature
• 1 cup granu;ated sugar
• 1 large egg yolk
• 1 tsp pure vanilla extract
• 2 1/2 cups all purpose flour, sifted
• 1 egg white, lightly beaten
• Colored sugars or other decorations for sprinkling (optional)

Position a rack in the center of the oven and heat the oven to 375*F. Using a stand mixer fitted with the paddle attachment ( or in a large bowl using a hand mixer) beat the butter, cream cheese, and sugar on medium speed until light and fluffy, about 4 minutes. Add the egg yolk and vanilla and beat again until blended. Add the flour and mix on low speed until blended.

Fit a cookie press with a die plate. Scoop up about a quarter of the dough and, using a small amount of flour if needed, shape the dough into a log just narrower than the barrel of the cookie press. Slide the log into the cookie press and spritz the cookies directly onto ungreased baking sheets about 1 inch apart. Brush the tops with the beaten egg white and sprinkle with colored sugar, or other decorations, if using.

Bake until the cookies are just golden around edges, 10 to 12 minutes ( its best to cook 1 sheet at a time.) Let the cookies cool on the baking sheet on a rack for 5 minutes before transferring them to a rack completely. Be sure the baking sheet is cool before spritzing more cookies.

Store at room temp or freeze in a airtight container, separating the cookie layers with waxed papers