1. Preheat the oven to 375 degrees. Line a baking sheet with parchment or a non stick baking mat.
2. Place the butter, cream cheese and sugar in the bowl of a mixer. Beat until smooth, about 3 minutes.
3. Add the egg yolk and vanilla, beat until combined.
4. Add the flour and mix until just blended.
5. Divide the dough in half. Color half the dough green if desired.
6. Shape 1/4 of the dough into a log and place into the barrel of the cookie press.
7. Spritz the cookies directly onto the baking sheet, about 1 inch apart.
8. Bake for 10-12 minutes or until cookies are set and light golden brown on the edges.
9. Cool on the pan for 5 minutes, then transfer to a cooling rack. Repeat the process with the remaining dough.
10. 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.
11. 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.
12. Let dry completely, then serve, or store in an airtight container for up to 3 days.

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