Preferably using a stand mixer with whisk attachment and on med-high speed, add in the butter and cream (about 3 min). Add in the rest of the ingredients and on low speed, mix all together. Turn up the speed to whip for about 8-10 minutes until the dough is lighter in colour and looks nice and fluffy. Evenly distribute dough onto a cookie sheet and add sprinkles or maraschino cherry piece to the top. Bake for about 8-10 minutes or until they are barely browned. They should really be basically white in colour.
This recipe can easily be doubled which is usually what I do as I find that they really get eaten up quickly!