Spritz Cookies

Steps

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1. 1
   Bring butter to room temperature until very soft but not melted; ensure eggs are also room temperature so they don't cool the butter back down to a crumbly consistency.
   ▶ ≈1:18
2. 2
   Beat the butter and confectioners sugar together for an extended time until very fluffy and much lighter in color, almost white.
   ▶ ≈1:55
3. 3
   Add the whole egg and vanilla paste or extract, mixing to incorporate.
   ▶ ≈2:35
4. 4
   In a separate bowl, combine flour, starch, and a pinch of salt.
   ▶ ≈2:48
5. 5
   Add the egg white to the butter mixture.
   ▶ ≈3:23
6. 6
   Quickly and briefly mix the dry ingredients into the butter mixture with minimal mixing time; do not overwork. The dough is ready to use immediately without resting.
   ▶ ≈3:46
7. 7
   Transfer dough to a piping bag fitted with your chosen piping tip (such as Wilton 2D or 22 tip or any preferred shape tip).
   ▶ ≈5:35
8. 8
   Ensure parchment paper is completely flat; secure it with small dabs of dough or butter if needed. Pipe the dough into desired shapes (eights, S-shapes, C-shapes, circles, or sticks) onto the baking sheet; they will hold their shape and barely spread since there is no baking powder.
   ▶ ≈6:34
9. 9
   Bake at 165°C (330°F) for 8 to 12 minutes depending on size and thickness; monitor the first batch closely to determine exact timing for your oven.
   ▶ ≈9:51
10. 10
    Let the baked cookies cool on the baking sheet because they are delicate and may break if removed while hot.
    ▶ ≈10:32
11. 11
    Melt dark or semi-sweet chocolate using a double boiler method (bowl over a pot of hot water, ensuring the bowl does not touch the water).
    ▶ ≈10:52
12. 12
    Once completely cool, either dip the cooled cookies halfway into the melted chocolate or brush chocolate onto them using a brush (brushing is safer to prevent breakage). Top immediately with sprinkles. If not decorating, increase the confectioners sugar in the dough for more sweetness.
    ▶ ≈11:19