How to Make Butter Cookies
-Preheat oven to 350 degrees.
-In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, sugar and salt until combined.
Mix in egg yolks and vanilla.
-Add flour and mix until crumbly then add in milk and continue to mix while adding in a little more milk if needed for a pipe-able consistency.
-Transfer to a 16-inch piping bag fitted with a large open star tip (I like the Ateco 826 or 827 here).
-Pipe dough into rounds onto two ungreased baking sheets.
-Bake one sheet at a time in preheated oven until golden brown on bottom, about 12 – 15 minutes.
-Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container.
-If you’d like to dip in chocolate or white chocolate, melt 10 oz chopped chocolate, chocolate melts (I like Ghirardelli), or white chocolate melts in a microwave safe bowl on 50% power in 20 second intervals until melted and smooth.
-Dip half of cookies into chocolate let excess run off (while also brushing some off bottom across bowl) then transfer to a sheet of parchment paper. Immediately add sprinkles then let set.
Do I Have to Pipe them Out Into Rounds?
You could also use this same recipe and make slice and bake cookies. If doing so shape dough into two logs (wrap in wax paper) and chill until fairly firm, then slice into fairly thin disks and bake.
Can I Freeze These Cookies?
These cookies should freeze well for a month (or even more). If kept at room temperature they should keep for about 1 week.
Source : ookingclassy.com
