Add a drizzle of honey and vanilla with a pinch of cinnamon to your warm milk to serve up with these pretty cookies. Small bites to dunk or enjoy as they melt away in each bite.
Preheat oven to 350ºF (180ºC). Set aside 2 baking sheets.
In a bowl, whisk together flour and salt.
In a large bowl, using a handheld electric mixer beat together butter and cream cheese until smooth. Add sugar and beat until fluffy. Add egg and beat until combined. Stir in flour mixture until smooth soft dough forms.
Fill the barrel of the cookie press. Place cookie disc into the base and press with the smooth side of the disc facing up. Screw the base onto the barrel and give the plunger on top of the press a firm press down to help push the dough. Squeeze trigger while bottom of press in on baking sheet and press dough. Bake for 8 to 10 minutes or until cookies are firm and bottoms are light golden. Let cool about 5 minutes on sheet then remove to a cooling rack to cool completely. Repeat with remaining dough.
Add 3/4 tsp (3 mL) almond extract with egg in dough. Sprinkle cookies with 1/4 cup (60 mL) finely chopped raw almonds before baking.
Orange and Vanilla Variation:
Add 1 tsp (5 mL) vanilla extract and 1/2 tsp (2 mL) finely grated orange zest with egg in dough.
Toasted Coconut Variation:
Add 1 tsp (5 mL) coconut extract with egg in dough. Sprinkle cookies with 1/4 cup (60 mL) medium sweetened coconut before baking.