Ingredients
- 1 cup (225 g) unsalted butter, softened
- Âľ cup (150 g) granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- ÂĽ tsp salt
- ½ cup raspberry or strawberry jam
- 4 oz (115 g) dark or semi-sweet chocolate, melted
- Colorful sprinkles, for decorating
Method
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream the butter and sugar: Beat softened butter and sugar until light and fluffy, about 2–3 minutes.
- Add the yolks and vanilla: Mix in the egg yolks and vanilla until smooth.
- Add dry ingredients: Gradually mix in the flour and salt until a soft dough forms. Don’t overmix.
- Shape the cookies: Pipe the dough using a star tip into short fingers, swirls, or rounds. For thumbprint-style cookies, make small balls and press a shallow indentation in the center.
- Bake for 10–12 minutes, until the edges are lightly golden. Don’t let them brown too much.
- Cool completely on a wire rack.
- Decorate: Fill thumbprints with jam. Dip or drizzle other cookies with melted chocolate and immediately add colorful sprinkles.
- Set and serve: Let the chocolate set completely before serving or storing.
Tip: For that classic Italian bakery texture, make sure the butter is softened but not melted, and use a piping bag with a sturdy star tip.