Preheat the oven to 375 degrees.

Line a baking sheet with parchment or a baking mat.

Place the butter, cream cheese and sugar in the bowl of a stand mixer and beat until smooth, approximately 2-3 minutes. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.

Add the egg yolk and vanilla, mixing to combine.

With the mixer on low, slowly add the flour and mix until blended.

If coloring the dough, divide the dough in half and color with desired food coloring.

Press 1/4 of the dough into the barrel of the cookie press. (It helps to shape it into a log and then push it into the cylinder.)

Press the cookies directly onto the baking sheet, approximately 1 1/2 inches apart.

Bake for 10-12 minutes or until cookies are set and golden brown around the edges.

Allow to cool on the baking sheet for 10 minutes.

Transfer to a cooling rack. Repeat with the remaining dough.

If decorating, place the chocolate into a microwave safe bowl.Microwave in 30 second increments until melted, stirring until smooth.

Dip the cookies into the chocolate and decorate with sprinkles, if desired.

Allow the chocolate to set and serve or store in an airtight container for up to 5 days.