Classic Butter Cookies

• 200 g unsalted butter, at room temperature
• 70 g powdered sugar 
• ½ tsp vanilla bean paste or vanilla extract
• 210 g all-purpose flour
• 20 g heavy cream or milk, room temperature
• 100gr dark or milk chocolate

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1. Preheat the oven to 170°C and line a baking sheet with parchment paper. Fit a piping bag with a large open-star tip (such as Wilton M1 or 8B).
2. In a medium bowl or stand mixer, whip together the butter, powdered sugar, and vanilla on medium–high speed until pale, smooth, and fluffy. Pause to scrape the bowl as needed.
3. Add the flour and mix on low until mostly combined. Add the heavy cream (or milk) and mix again until the dough is smooth and pipeable.
4. Transfer the dough to your piping bag. If it feels difficult to manage, only fill the bag halfway and add more dough as needed — this gives you much more control
5. Pipe rosettes directly onto the baking sheet by holding the bag straight up and applying steady pressure in a small, circular motion. Each cookie should be around 4.5 cm wide, depending on your tip. Sprinkle lightly with granulated sugar if using.
6. Bake for 13–14 minutes, or until the edges are just turning golden. For a crispier cookie, add 1–2 additional minutes.
7. Cool the cookies on the baking sheet for 15–20 minutes, then transfer to a rack to cool completely. 
8. While the cookies are cooling, melt your chocolate over au bain marie. Dip each end of the cookies in chocolate and leave on the counter ot set
9. Once fully cooled, store in an airtight container for up to 1 week.

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