EXTRAORDINARY DESSERTS BRUNCH RECIPES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until fluffy and creamy, about 2 minutes on medium-high speed. Add in the egg yolks and vanilla extract and mix well, stopping to scrape the bottom and sides of the bowl as needed. Lastly, add in the salt and flour and mix together until dough is slightly crumbly. Add in 2 tsp of the milk until dough comes together and is spreadable and pipeable. The key is to add as little milk as possible to prevent spreading.
• Fit a piping bag with a large open star or closed star tip. I used Atecco 849, but Wilton 8B or Atecco 826/827 can be used. Do not attempt with a smaller tip as it will be impossible to pipe. I recommend adding a little bit of dough to the piping bag first to test a cookie to pipe to make sure it's the proper consistency. If all is good, pipe into a swirl circular shape onto a parchment-lined baking sheet.
• Refrigerate the baking sheet with piped cookies for at least 30-40 minutes or until chilled. Preheat oven to 350° degrees F. Line another pan with parchment paper.
• Place 3 rows of 4 cookies each onto the parchment-lined baking sheet and bake one sheet at a time in the center rack of the oven for 12-16 minutes or until light golden brown around on the bottoms.. Cool completely on the baking sheets as the cookies are quite fragile. Bake remaining cookies off on another prepared sheet.
• If decorating with chocolate and sprinkles, melt the chocolate wafers according to package directions or until smooth. Dip half of the cookie into the melted chocolate, allowing excess chocolate to drip off. Return to the baking sheet and immediately garnish with sprinkles. Allow the chocolate to set before serving or storing.