These cookies are perhaps one of the easiest baked treats I know. They require very few basic ingredients which are almost always available in my pantry. The only reason I don’t make them more often is that I end up eating half of them even before they have had the chance to cool down completely. They have a rich buttery flavor and a lovely crumbly texture.
Traditionally, they are shaped with a cookie press but since I don’t have one I use a pastry bag with a large star tip (Wilton 1M) to shape them into bite sized stars and bigger rosettes. I also add some sprinkles since my daughters (like most kids) love them. They also love “helping” me in sprinkling the colorful sprinkles on the unbaked cookies so that they can sneakily pop a few in their mouth when I’m not looking. I get about 4 dozen bite sized stars and about 1 dozen rosettes from this recipe.
The last time I made them, I made the mistake of putting both stars and rosettes on the same baking sheet. The stars baked faster since they were smaller , leaving me with slightly under baked rosettes. So this time I remembered to bake them in separate batches.
1 cup unsalted butter ( room temperature )
1/2 cup (100 grams) granulated white sugar
1 1/2 teaspoons pure vanilla extract
2 large egg yolks
2 cups (260 grams) all purpose flour
1/4 teaspoon salt