1. In a large bowl mix the flour with confectioners’ sugar, and salt. Add the butter in small pieces, as well as the egg yolk and knead until you get a nice smooth dough. Add the sprinkles and fold in. Wrap the dough in plastic wrap and let rest for about 30 minutes in the fridge.

 

2. Preheat the oven to 350˚F (175°C). Line several baking sheets with baking parchment. Roll out half of the dough (keep the rest on the side) thinly on a floured surface. Use a round cookie cutter with a diameter of about 1.4 inches (3,5cm) and cut out an even number of cookies. Place the cookies on the baking sheets, collect the remaining dough and roll out again to cut out more cookies until all dough is used. Place one baking sheet at a time in the oven and bake for about 8-9 minutes – the cookies should not get much color here. Take out of the oven and let cool down on a wire rack. Repeat with the remaining cookies.

 

3. For the filling add the butter, confectioners’ sugar, and salt to a large bowl and mix first slowly, then on high speed for about 4-5 minutes until light and fluffy. Add the cream cheese and vanilla extract and mix in well. Fill the cream into a piping bag with a round tip and pipe a small amount of cream onto half of the cookies and top with the other half of the cookies to create little sandwich cookies. Place for about 1 hour in the fridge so the cream can harden a bit. Store in a cool place.