Beat butter and cream cheese in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder; beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in remaining flour and decorative candies with a wooden spoon. Divide dough in half. Cover and chill for 3 to 24 hours or until easy to handle.
Roll each portion of dough on a lightly floured surface until 1/4-inch thick. Cut with a floured 2-1/2 to 3-1/2-inch flower-shaped cookie cutter. Place cutouts 1 inch apart on an ungreased cookie sheet. Tuck a wooden stick under the center of each cutout. Press dough down slightly so that the dough bakes around the stick.
Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm and bottoms are very lightly browned. Carefully remove cookies and cool on a wire rack. If desired, tie a ribbon around each stick. Makes about 36 cookies.