Preheat the oven to 180 degrees C.
Place a baking tray in the refrigerator to chill while you make the batter. (It’s only needed if you think you are working in a hot environment.)
In a bowl of your electric mixer or with your hand mixer add in the butter and sugar.
Beat the butter and sugar until fluffy (2-3 minutes)
Add the egg and vanilla extract and beat until incorporated.
Scrape down the sides of the bowl as needed.
Add in the flour and beat the mixture until well incorporated. (The pic is of remaining dough as forgot to take it earlier)
If your dough is soft, keep it in the fridge for at least half an hour. You should be able to press the cookies without exerting too much pressure.
If you are using a cookie press add the dough to it.
If using a pastry bag, fit it with the required nozzle and add the dough.
Shape the cookies as you like.
Top it with candied cherries, almonds, cranberries, etc. (As you p or anything you can think of. One can skip the decoration if required.
Do keep at least 1-inch space in between as they will enlarge after baking.
Bake cookies for 11-14 minutes or until the edges are a bit brown.
Remove from the oven and let it cool completely on the baking tray before transferring them to an airtight container.
These cookies remain good for 15 days, but best consumed as soon as possible for maximum crunch.