Chocolate-Dipped Butter Spritz Cookies
Ingredients
For the cookies:
200 g (¾ cup + 2 tbsp) unsalted butter, softened
100 g (½ cup) powdered sugar
1 large egg
1 tsp vanilla extract
250 g (2 cups) all-purpose flour
¼ tsp salt
For the chocolate coating:
200 g (7 oz) milk or dark chocolate
1 tbsp vegetable oil (optional, for shine)
Instructions
Prepare the dough
In a bowl, cream the butter and powdered sugar until light and smooth.
Add the egg and vanilla extract, mix well.
Add dry ingredients
Gradually mix in the flour and salt until a soft, smooth dough forms.
Pipe the cookies
Transfer the dough to a piping bag fitted with a star nozzle.
Pipe straight strips onto a baking tray lined with parchment paper.
Bake
Bake in a preheated oven at 170°C (340°F) for 12–15 minutes, until lightly golden.
Let the cookies cool completely.
Melt the chocolate
Melt the chocolate using a double boiler or microwave.
Stir in the oil if using.
Dip the cookies
Dip half of each cookie into the melted chocolate.
Place on parchment paper and let the chocolate set.
Tips
For extra crisp cookies, chill the piped dough for 10 minutes before baking.
You can use white chocolate or drizzle chocolate on top for decoration.
Store in an airtight container for up to 7 days.
