Butter Cookies

Ingredients

•  1 cup (226g) unsalted butter, softened
•  2/3 cup (140g) granulated sugar
•  1/4 tsp salt
•  2 large egg yolks
•  1 tsp vanilla extract*
•  2 cups (283g) all-purpose flour (scoop and level to measure)
•  2 tsp milk
•  Chocolate or candy melts, optional 

Instructions

• heat kitchen appliance to 350 degrees.

• within the bowl of an electrical stand mixer fitted with the paddle attachment cream along butter, sugar and salt till combined.

• combine in egg yolks and vanilla.

• Add flour and blend till breakable then add in milk (if required add in another one - a pair of tsp milk for a a lot of pipe-able consistency, add as very little as potential for fewer spreading though).

• Transfer to a 16-inch piping bag fitted with an outsized open star tip (I just like the Ateco 826 or 827 here, smaller tips will not work also for piping this thick batter).

• Pipe dough into rounds onto 2 unlubricated baking sheets (if you commonly have problems with cookies spreading chill them for half-hour on baking sheet before baking).

• Bake one sheet at a time in preheated kitchen appliance till golden brown on bottom, concerning twelve - sixteen minutes.

• Let cool on baking sheet five minutes then transfer to a wire rack to cool down fully. Store in associate airtight instrumentality.

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