1cup+ 3 tablespoons butter(2 sticks of butter + 3 TBSP)
¼powdered sugar
1teaspoonvanilla extract
1 ¼cupflour
1tablespooncornstarch
Optional : 1-2 teaspoons heavy cream to loosen dough to help pipe
Optional Dipping:
1cupchocolate chips or chocolate almond bark melted
1cupwhite chocolate chips or almond bark melted
Candied sprinkles
Instructions
Prepare a cookie sheet with parchment paper.
In a medium bowl addd butter and mix for 2-3 minutes until lighter in color. Add powdered sugar and mix the until butter is light in fluffy, about 2 minutes. Add vanilla and mix.
Add flour to butter mixture and mix together until flour is just incorporated.
Use a open large star tip with piping bag. Test the consistency of the dough by putting a small amount of dough in piping bag to see if it will pipe. If dough is not loose enough to pipe put it back in the bowl and add 1-2 teaspoons of heavy cream to dough until piping is easier. Chill piped cookies for 30 minutes.
Preheat oven to 350 degrees F.
Bake for 8-10 minutes until golden brown just around the edges of the cookie. Don’t let cookie get to dark on top or your will loose the “classic” butter cookie look.
If dipping your cookies, slowly heat chocolate of choice in the microwave, about 20 seconds at a time until just a few unmelted pieces are left. Continue you to stir and those will melt.
Dip cooled cookie half way into melted chocolate and set back on parchment paper to cool. If adding sprinkles to dipped size, add before chocolate sets. Let chocolate set and Enjoy!
Notes
Gather all ingredients at once and prepare pans ahead of time. Use room temperature ingredients.
Beat butter first by itself if it needs a little more warming up.
Add flour on top of butter mixture and if you would like to add just a pinch of salt it will add to the flavor of the cookie.
Take your time to melt the chocolate or almond bark. You can easily seize the chocolate if you heat to fast. I run the bottom of the cookie across the edge of the dipping bowl so there is not a lot of chocolate on the bottom.