Note: Be sure that all ingredients are at room temperature before mixing. This is a very stiff dough, hence I recommend a very durable pastry bag unless you’re going to be using a cookie press.
Preheat Oven to 350°F/180°C
- Unsalted Butter 1 cup (226g)
- Granulated Sugar 1 cup (200g)
- 1 Large Egg (50g)
- Whole Milk 2 Tablespoons (44ml)
- Vanilla Extract 1 teaspoon (5 ml)
- All-Purpose Flour 2½ cups (320g)
- Salt ¼ teaspoon (1.25ml)
- Cream the butter and sugar in a stand mixer on high speed until light and fluffy, about 3 minutes.
- Add the salt
- Combine the egg and vanilla extract together and add to the creamed butter/sugar mixture.
- Stop the mixer periodically and scrape the sides of the bowl to be certain everything is completely incorporated.
- Add the milk and mix until combined, scrape the sides again.
- Add the sifted flour a bit at a time so as not to overflow the mixing bowl, mix on low speed until just combined.
- Using a spatula, scrape mixture into a large pastry bag with a #826 or #827 Ateco tip (or with a cookie press), pipe the dough onto a parchment or silicone lined sheet pan spaced about 1 inch (2.5cm) apart.
- If you feel that your dough is too stiff to pipe, you may add a few tablespoons more milk to the dough.
- To avoid spreading of the dough, you may place the completed sheet tray in the freezer for several minutes before baking.
- Bake for approximately 12-17 minutes or until the cookies are lightly browned on the edges.
- Cool completely on wire racks and fill with jams, chocolates, buttercream, whatever your preference of filling or decoration
Yield is 4 dozen cookies
Cookies will stay fresh for several weeks in an airtight container.
You can freeze the cookie shells, but it’s not recommended to freeze them once they have been sandwiched, prepared and/or decorated. (Thawing will cause condensation, which is not great for chocolate and could cause bleeding of the colors of the sprinkles)