1. Preheat the oven:
Set your oven to 375°F (190°C).
2. Cream butter and sugar:
In a large bowl (or stand mixer), beat softened butter and sugar together until light and creamy — about 2–3 minutes.
3. Add flavor and yolk:
Mix in the egg yolk, vanilla extract, and salt. Scrape down the sides of the bowl so everything blends evenly.
4. Add the flour:
Gradually add the flour with the mixer on low speed, mixing until just combined. Do not overbeat.
5. Pipe the cookies:
Fit a piping bag with a large star tip (Ateco 827) and fill it with half the dough. Pipe swirl-shaped cookies onto an ungreased, unlined baking sheet.
6. Bake:
Bake in the preheated oven for 10–12 minutes, until the edges just start to turn golden.
7. Cool:
Let cookies cool on the tray for about 10 minutes before transferring them to a wire rack to cool completely.
(Tip: Never pipe dough onto a warm baking sheet!)
🍫 Optional Chocolate Dip
1. Melt chocolate:
In a small bowl, combine chocolate chips and shortening. Heat in the microwave in 20-second intervals, stirring each time, until smooth.
2. Dip & decorate:
Dip each cookie halfway into the melted chocolate, then place on wax paper. Add sprinkles or nonpareils if desired.
3. Let set:
Allow chocolate to harden completely — or refrigerate the cookies for 15 minutes to speed it up.
