Butter cookies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180 °C (350°F) conventional (see note 4 if using a convection oven) and line two large baking sheets with parchment paper (I used two 18x13 inch half-sheet baking trays). Set aside.

Step 2

Combine flour and salt and mix until well combined (no need to sift). Set aside.

Step 3

In a large bowl combine softened butter and sugar and using a hand or stand mixer on a medium speed (use the paddle attachment if using a stand mixer), cream for 3 minutes until light and fluffy. Do not over-cream.

Step 4

Add in egg yolks, vanilla and milk powder and mix on a low speed until well combined. Scrape down the bowl as needed.

Step 5

Add in premixed dry ingredients and mix on low-medium speed until just combined. Do not overmix.

Step 6

Use a spatula to gently press down on the dough to release any air bubbles, then mix carefully until the dough is smooth. It should now be ready for piping. To test, transfer a small portion into a piping bag fitted with a large pastry tip, such as an Ateco 849 or 827 (avoid using a small tip, as the dough will be too difficult to pipe). If the dough feels too firm, add 1 teaspoon of room-temperature milk and gently fold it in with the spatula. Only add milk if needed (see note 5).

Step 7

When the dough is ready, transfer half of it into a large piping bag (working with half at a time makes piping more manageable). If your piping bag is thin, layer it with a second bag to prevent tearing while piping. Pipe the dough into small rosettes onto the parchment-lined baking sheets. This recipe should yield approximately 40 cookies.

Step 8

Place cookies into the fridge to chill for 30 minutes (see note 6). They should feel hard when you touch them.

Step 9

Bake one tray at a time on the middle rack of the oven for about 15 minutes, or until the cookies begin to develop a light golden brown color. The more browning, the richer the flavor and the crispier the exterior. Adjust the baking time to suit your preference.

Step 10

Once baked, let the cookies cool on the tray for 30 minutes to firm up. If coating with chocolate, melt the chocolate in 30-second intervals in the microwave, stirring between each interval, or melt it over a double boiler. Dip each cookie halfway into the melted chocolate, then place it back onto the parchment paper to set. If using sprinkles, add them to the chocolate before it sets. The cookies develop the optimal texture a day after they're made (store in an airtight container at room temperature) although they can be enjoyed straight away too