Step 1

Preheat the oven to 350°F. Line a large cookie sheet with a silicone baking mat.

Step 2

In a stand mixer, combine the butter with the sugar and beat on medium speed until well combined.

Step 3

Next, add the egg yolks and the vanilla or almond extract and beat until well combined.

Step 4

Then, add the dry ingredients and beat until the dough starts to form. Add the milk and finish beating until the dough is stiff.

Step 5

Fit a large piping bag with an Ateco 825 tip. In a separate large piping bag, add about 1 cup of dough, pressing it down to the bottom of the bag. Drop the dough-filled bag into the other one. Pipe large swirls, about 1 ½ inches wide, placing 2 inches apart on the baking sheet.

Step 6

Bake one tray at a time on a room temperature baking sheet for 9-11 minutes.

Step 7

Remove from oven and let cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.

Step 8

To dip in chocolate, wait until the cookies have cooled completely. In a microwave-safe bowl, melt half the chocolate wafers at 50% power in 30 second intervals; stir after each interval and continue until chocolate is melted. Reduce microwave time as needed so the chocolate does not burn.

Step 9

Dip the cookies in the chocolate, tap off excess chocolate on the sides of the bowl and then place on a baking sheet lined with parchment paper or a silicone baking mat. Add sprinkles if desired.