Spritz Cookies Draft

How I make it

Cookies

1. Preheat the oven to 350°F (175°C) and line large baking sheets with parchment paper.

2. Beat the butter and sugar in a stand mixer, or process in a food processor, until creamy and smooth.

3. Add the salt, vanilla and egg and keep mixing until smooth.

4. Switch to low speed or to the dough hook, add the flour and mix just until a uniform dough forms, no longer.

5. Transfer the dough to a piping bag fitted with a tip about ⅝ inch (1.5 cm) wide.

6. Pipe shapes onto the lined sheets, at least 1¼ inches (3 cm) apart.

7. Bake for about 10 minutes, or until golden at the edges. Take out and cool to room temperature.

Coating

1. Chop the chocolate and put it in a small heatproof bowl. Add the butter.

2. Microwave for 30 seconds, take out and stir with a spoon. Heat for another 30 seconds, then 20 seconds at a time, until smooth.

3. When the cookies are at room temperature, dip one end of each in the coating and return to the sheet.

4. Chill for 30 minutes, until the coating sets.

What I've learned

• I dip the less pretty end of each cookie in the chocolate.
• Uncoated, they keep about two weeks in an airtight container; coated, about five days, so I coat them close to serving.