Ingredients
Method
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Beat the softened butter and powdered sugar until light and creamy, approximately 3 minutes.
- Add the egg, vanilla extract, and almond extract. Mix until combined.
- Gradually add the flour and salt, mixing just until a soft dough forms.
- Add milk one tablespoon at a time until the dough is soft enough to pipe but still holds its shape.
- Transfer the dough to a sturdy piping bag fitted with a large star tip.
- Pipe small rosettes, ridged lines, or circles onto the prepared baking sheets.
- Refrigerate the piped cookies for 15 minutes.
- Bake for 10–12 minutes, until the edges are lightly golden.
- Cool completely on a wire rack.
- Dip some cookies halfway into melted semisweet chocolate and decorate with sprinkles.
- For sandwich cookies, spread a little raspberry jam on the flat side of one cookie and gently press another cookie on top.
- Let the chocolate set completely before serving or storing.
Notes
Use softened butter, not melted butter.
Add milk gradually; too much can cause spreading.
Use a large star piping tip and a sturdy piping bag.
Chill piped cookies before baking.
Keep the cookies pale with lightly golden edges.
Store plain or chocolate-dipped cookies at room temperature for up to 5 days.
Refrigerate jam-filled cookies and enjoy within 5 days.
Freeze undecorated cookies for up to 2 months.
Contains wheat, eggs, milk, and almonds if using almond extract.
Add milk gradually; too much can cause spreading.
Use a large star piping tip and a sturdy piping bag.
Chill piped cookies before baking.
Keep the cookies pale with lightly golden edges.
Store plain or chocolate-dipped cookies at room temperature for up to 5 days.
Refrigerate jam-filled cookies and enjoy within 5 days.
Freeze undecorated cookies for up to 2 months.
Contains wheat, eggs, milk, and almonds if using almond extract.