Description
Classic Italian bakery-style butter cookies — delicately crisp, buttery, and dipped in rich chocolate. Perfect for holidays, gifting, or a luxurious everyday treat.
Ingredients
- Unsalted Butter: 1 cup (softened)
- Powdered Sugar: 2/3 cup
- Egg Yolk: 1 large
- Vanilla Extract: 1 1/2 teaspoons
- All-Purpose Flour: 2 cups
- Salt: 1/4 teaspoon
- Milk: 1–2 tablespoons, as needed
- Semi-Sweet Chocolate: 6 oz, melted
- Sprinkles or Chopped Nuts: Optional, for decoration
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Combine Ingredients: Cream butter and powdered sugar until fluffy. Mix in egg yolk and vanilla.
- Prepare Your Cooking Vessel: Add flour and salt. Mix just until combined. Add milk gradually until dough is pipeable.
- Assemble the Dish: Transfer dough to a piping bag with a large star tip. Pipe swirls onto sheets.
- Cook to Perfection: Bake 10–12 minutes until edges are lightly golden. Cool completely.
- Finishing Touches: Dip one end of each cookie into melted chocolate. Decorate with sprinkles or nuts if desired.
- Serve and Enjoy: Let chocolate set before serving or storing.
Notes
- Use room-temperature butter for smooth creaming.
- Chill piped cookies briefly before baking to help them hold shape.
- Let chocolate cool slightly before dipping for clean edges.
- Store in a cool room to prevent melting.