Butter Cookies (Print Version)

# Ingredients:

01 - 1 cup (226g) unsalted butter, room temperature.
02 - 2/3 cup (126g) granulated sugar.
03 - 3 large egg yolks.
04 - 2 1/2 cups all-purpose flour.
05 - 1/8 teaspoon salt.
06 - 2 teaspoons vanilla or almond extract.
07 - 2 tablespoons milk.
08 - 10 ounces Ghirardelli Chocolate Wafers (optional).
09 - Sprinkles for decoration (optional).

# Instructions:

01 - Heat oven to 350°F and line cookie sheet with silicone mat.
02 - Beat butter and sugar until well combined.
03 - Mix in egg yolks and extract until combined.
04 - Add dry ingredients, then milk, beat until stiff dough forms.
05 - Pipe 1 1/2 inch swirls using Ateco 825 tip, spacing 2 inches apart.
06 - Bake 9-11 minutes one tray at a time.
07 - Cool 5-10 minutes on sheet, then transfer to wire rack.
08 - Optional: Dip in melted chocolate and add sprinkles.

# Notes:

01 - Don't overfill piping bags.
02 - Dough gets easier to pipe as you work.
03 - Can reshape or redo imperfect swirls.

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