Dough tips: refrigerate dough before or after cookies are shaped so that they hold their petals when baked. Do not over beat butter & the rest of the ingredients. Dough should not be sticky when touch but still soft to pipe/press using cookie presser. Dust with extra flour if dough is still too soft. Add a bit of butter if its too hard.

Prepare all ingredients. Using mixer or whisking by hand, beat butter & cream cheese until just mixed. Add icing sugar & vanilla extract and mix until just combined. Beat in eggs one by one. Stir until just combined.

Stir in the rest of the dry ingredients and knead by hand until soft dough is formed. Press some dough into semperit cookie mould lightly. Decorate with glazed cherry bits or chocolate chips.

Preheat oven to 160°c and bake cookies for 13-15mins. Leave to cool on baking tray. Store in airtight container.