Chocolate-Dipped Butter Cookies (Spritz Cookies)
Ingredients:
1 cup (225 g) unsalted butter, softened
½ cup (100 g) sugar
1 egg
1 tsp vanilla extract
2 cups (250 g) all-purpose flour
1 tbsp cornstarch (optional but helps make them tender)
A pinch of salt
200 g milk or dark chocolate (for dipping)
Instructions:
1. Make the dough
1. In a bowl, beat the soft butter and sugar until creamy.
2. Add the egg and vanilla, mix well.
3. Add the flour, cornstarch and salt, then mix until a smooth dough forms (soft but not sticky).
2. Shape the cookies
4. Transfer the dough into a piping bag fitted with a star nozzle.
5. Pipe long strips (about 8–10 cm) onto a baking tray lined with parchment paper.
3. Bake
6. Bake in a preheated oven at 170°C (340°F) for 10–12 minutes or until the edges turn slightly golden.
7. Let the cookies cool completely.
4. Dip in chocolate
8. Melt the chocolate in a microwave or double boiler.
9. Dip one half of each cookie into the melted chocolate.
10. Place on parchment paper and let the chocolate set.
Enjoy!
These cookies are buttery, crispy, and perfect with tea or coffee. If you’d like, I can also give you a chocolate filling version, vanilla & chocolate mix, or Moroccan-style sablés.
