In a large bowl, cream the butter, cream cheese and sugar until fluffy. Beat in the egg yolk and extracts until smooth. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 3 hours.
On a lightly floured surface, roll out dough to 1/4 in. thickness. Using a 3-1/2 in. star shaped cookie cutter, cut out 26 stars. Using a 1 in. star shaped cookie cutter, cut out 26 small stars. Transfer to ungreased baking sheets. Press a lollipop stick into each large star.
Bake 350° for 9-11 minutes until lightly browned. Carefully remove to wire racks to cool.
In a large bowl, combine the confectionersâ sugar, extract and enough milk to achieve desired consistency. Spread over cookies; immediately attach a small cookie to each large cookie. Decorate as desired with glitter and sugar. Let stand until set. Yield: 26 cookie pops.