Ingredients
The following ingredients have 4 Servings
- ½ cup salted butter softened to room temperature
- ½ cup butter flavored shortening
- ⅔ cup white cane sugar
- 2 egg yolks
- 1½ teaspoons pure vanilla extract
- 2 cup all-purpose flour
- 4 tablespoons whole milk maybe less
- 10 ounces chocolate candy melts (for dipping optional sprinkles optional)
Instruction
- Preheat your oven to 350°F. Prepare your cookie sheet with a silicone baking mat
- In the bowl of your stand mixer, cream butter, shortening, and sugar until fully incorporated.
- Add egg yolk and vanilla extract.
- Add flour 1/2 cup at a time while mixing until dough is crumbly.
- Then add milk one tablespoon at a time until you reach a pipeable consistency. You want a firm dough, but not too thick to pipe.
- Place your dough in a piping bag fitted with a large star tip. I used an Artco 826 tip.
- Pipe rounds onto cookie sheet leaving two inches between each cookie.
- Chill 30 minutes in the fridge to avoid over-spreading.
- Bake for 14 minutes or until edges are golden brown.
- Transfer to a cooling rack to completely cool.
- Prepare dipping chocolate according to the directions then dip one half of each cooled cookie into the chocolate. Gently scrape the excess off the bottom using the rim of your bowl.
- Place back on the cooling rack over a sheet of parchment paper. Add sprinkles!
