➡1 cup (226g) unsalted butter, softened
➡2/3 cup (140g) granulated sugar
➡1/4 tsp salt
➡2 large egg yolks*
➡1 1/2 tsp vanilla extract**
➡2 cups (283g) all-purpose flour (scoop and level to measure)
➡2 – 4 tsp milk
➡Chocolate or candy melts, optional (see notes)
➡Preheat oven to 350 degrees.
➡In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, sugar and salt until combined.
➡Mix in egg yolks and vanilla.
➡Add flour and mix until crumbly then add in 2 tsp milk, if needed add in another 1 – 2 tsp milk for a more pipe-able consistency – add as little as possible for less spreading though.
➡Transfer to a 16-inch piping bag fitted with a very large open star tip (I like the Ateco 826 or 827 here, smaller tips won’t work for piping this thick batter don’t attempt it).
➡Pipe dough into rounds onto two ungreased baking sheets (if you normally have issues with cookies spreading chill them for 30 minutes on baking sheet before baking).
➡Bake one sheet at a time in preheated oven until golden brown on bottom, about 12 – 16 minutes.
➡Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container.
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