Step 1

Add the flour and salt to a medium bowl and mix. Set aside.

Step 2

Add the softened butter, salt and sugar to a mixing bowl and cream them until light and fluffy.

Step 3

Add the egg yolks and mix thoroughly scraping the sides of the bowl as needed.

Step 4

Add the vanilla extract and combine.

Step 5

Add the flour mixture to the batter a third at a time, mixing thoroughly in between.

Step 6

Mix until just combined and there are no more flour streaks.

Step 7

Preheat the oven to 350 degrees.

Step 8

Add a small amount of the dough to a piping bag fitted with a large star tip. The dough should be thick, but pipeable. I double bagged my piping bag to try and avoid a blowout.

Step 9

If it’s too thick, add it back to the dough and add a Tablespoon of milk and mix again. Try to pipe it again.

Step 10

Once the dough is pipeable, pipe 1 ½ to 2-inch swirls on a parchment lined baking pan approximately 2 inches apart.

Step 11

Bake for 10-12 minutes or until the edges are JUST starting to turn golden brown.

Step 12

Remove them from the oven and allow to cool for 5 minutes before moving them to a cooling rack.

Step 13

Optional: Once cool, add chocolate melting wafers to a microwave safe bowl and microwave 15 seconds at a time, stirring in between, until the chocolate is melted and smooth.

Step 14

Dip the cookies into the chocolate and allow the extra to drip off.

Step 15

Add a little pinch of sprinkles to the chocolate and set them on a wire rack to dry. Use a knife to gently release the dried cookies from the rack.