Step 1

Preheat the oven to 325°F.

Step 2

Make a template on a piece of parchment paper that fits your pan,spacing wto lines 3" apart. Continue down the paper, leaving about 1/2" between the 3" lines. Set aside.

Step 3

Combine the butter, powdered sugar, and vanilla in a mixing bowl. Beat until very light in color and texture. Scrape down.

Step 4

Add 1 egg white and mix until completely combined.

Step 5

Add the second egg white and mix on medium until blended. It will most like curdle but that will be fixed in the next step.

Step 6

Add all the flour at once and beat on low until everything is incorporated and the batter is smooth.

Step 7

Place a piece of parchment over the template. Place the pastry tip in a pastry bag. Fill with the batter.

Step 8

Pipe a few practice cookies between the 3" lines. They can be scooped up and put back in the bag if you're not happy with them. Please see the piping tips above you need help. Keep the bottom edge of the piping tip on the paper and, keeping even pressure on the bag, pipe straight down to the bottom line while looking at it. It will make a small point at the bottom, but it will disappear when baked.

Step 9

When the last line of cookies needs to be piped, turn the pan around to make it easier to pipe without damaging the cookies above it.

Step 10

Remove the template, place it under another piece of parchment and proceed to pipe the remaining cookies.

Step 11

Bake for 12 to 14 minutes until golden brown. Cool and store in an airtight container.

Step 12

If they are to be sandwiched, match the cookies for size and shape. Melt the chocolate in a microwave at half power or over hot water, just until completely melted. Turn a set of cookies over and put a generous amount of chocolate on the lower cookie about 1/4" from the edges. Cover with the top cookie, right side up, and gently press down to distribute the chocolate out to the edges of the cookie. Let them sit at room temperature until set. Store in an airtight container for a week or so.