Sprinkles always make things better

Nicholas picked this recipe for the teachers appreciation week. I’ve never made this kind of cookie before but it sure was fun. It was great since I had egg yolks in the fridge from another recipe – that meant I didn’t have to waste them, especially with eggs getting more and more costly. I’m not always super confidant in my piping skills but these piped out great and when they baked they spreads out a bit. They cookies are really tender. We broke a few and had to eat them – what a shame. Nicholas decided white chocolate was what these needed to be dipped into and of course the kids added sprinkles on top. Sprinkles always make things better.

Butter Cookies
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)

Instructions
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.

If you'd like to dip in chocolate or white chocolate, melt 10 oz chopped chocolate, chocolate melts, or white chocolate melts in a microwave safe bowl on 50% power in 20 second intervals until melted and smooth.
Dip half of cookies into chocolate let excess run off (while also brushing some off bottom across bowl) then transfer to a sheet of parchment paper. Immediately add sprinkles if using then let set.