Keeping kids entertained with cookie dough and sprinkles

Christmas weekend was a long long weekend. Sure we had four days - but four longs days where Andy was sick and not feeling much up to anything and four long days where kids were starting to get all up in each other's business. I knew baking needed to fit in there somewhere and have been wanting to try spritz cookies. Several years ago I bought the cookie press but it's been sitting in the storage room collecting spider webs.
I picked a recipe, made up the dough, took the cookie press away from Nicholas endless amounts of time... pretended to cookie press both of their faces, backs, arms, bellies, everything. THEN we pressed dough. It took some time for us to get our rhythm but we figured it out. Two clicks to start, then one click per cookie - depending on the design. Each pan got a different design. By the time we got to the 4th pan, the grease made it impossible to get the dough to stick to the silpat. A good scrub down with soap and water did the trick. Nicholas petered out after the 2nd pan of cookies, but Bronwyn stayed strong, her sprinkle game was on. It was fun to be able to spend some time with them doing something we all love to do. I even made chocolate chip cookies. Bronwyn couldn't stop eating them, my non-chocolate girl eating a chocolate cookie - will wonders never cease! A Christmas miracle!

Cream Cheese Spritz Cookies
1 cup butter softened
3 ounces cream cheese softened
1 cup sugar
1 egg yolk
3/4 teaspoon vanilla extract
2 1/2 cups all purpose flour
green food coloring optional
10 ounces white and/or dark chocolate candy melts
assorted holiday sprinkles

Preheat the oven to 375 degrees. Line a baking sheet with parchment or a non stick baking mat.
Place the butter, cream cheese and sugar in the bowl of a mixer. Beat until smooth, about 3 minutes.
Add the egg yolk and vanilla, beat until combined.
Add the flour and mix until just blended.
Divide the dough in half. Color half the dough green if desired.
Shape 1/4 of the dough into a log and place into the barrel of the cookie press.
Spritz the cookies directly onto the baking sheet, about 1 inch apart.
Bake for 10-12 minutes or until cookies are set and light golden brown on the edges.
Cool on the pan for 5 minutes, then transfer to a cooling rack. Repeat the process with the remaining dough.
After all cookies have cooled, place the dark and white candy melts into two bowls. Microwave one bowl at a time in 30 second increments until melted, stir until smooth.
Dip the cookies halfway into the chocolate and decorate with sprinkles. If the dipping chocolate starts to harden, microwave for a few seconds to re-melt.
Let dry completely, then serve, or store in an airtight container for up to 3 days.