Butter Cookies…

Ingredients
1 cup unsalted butter, softened (226g)
3/4 cup granulated sugar 150g
1 large egg yolk
2 teaspoons vanilla extract
1/4 teaspoon of salt
2 cups + 2 tablespoons all-purpose flour¹ 265g (regular flour)
Preparation
Preheat oven to 375F (190C).
In a large bowl, combine butter and sugar and beat together with an electric mixer until creamy and well blended.
Add egg yolk, vanilla extract and salt and beat well. Pause to scrape down the sides and bottom of the bowl to make sure all ingredients are incorporated.
With the mixer on low speed, gradually add the flour until the flour is completely combined. Again, you should pause to scrape down the sides and bottom of the bowl.
Place a large piping bag with an Ateco 827 tip and pour half the cookie dough into the bag².
Poach the cookies in a swirl pattern on an unlined, ungreased cookie sheet. Transfer to a preheated 375 F (190 C) oven and bake for 10 to 12 minutes or until edges of cookies are just starting to brown.
Let cookies cool for 10 minutes on a cookie sheet before transferring to a cooling rack to cool completely.
Do not place the cookie dough on a hot or warm cookie sheet.
Once cookies are completely cooled, dip them in chocolate (if desired).
Chocolate;
Combine chocolate chips and shortening in a small bowl. Heat in microwave in 20 second increments, stirring well until chocolate is completely melted and smooth.
Dip cookies in chocolate and transfer to a wax paper-lined cookie sheet. Decorate with nonpareils or other sprinkles.