Preheat oven to 350 degrees F and place baking sheet in freezer to chill.

In large bowl, beat butter with electric mixer on high speed for 2 to 4 minutes or until butter is smooth, fluffy and resembles frosting.

Add sugar and mix on high speed until sugar and butter are incorporated.

Add vanilla and egg and beat until ingredients are combined.

Reduce speed to low and mix in flour until dough is formed.

Add dough to cookie press with flower attachment.

Press cookies onto chilled baking sheet. (Note: Don’t use parchment paper or non-stick cookie sheet. Cookies will stick to pan but are easily released once baked.)

Bake 5 to 8 minutes. Remove from oven when cookies look just barely done. (Note: If cookies overbake, they’ll easily break.)

While cookies are still warm and on the pan, press candies into centers of flowers.

Let cookies cool before removing baking sheet.

Store in an airtight container for one week.