Ingredients
Method
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a large bowl or stand mixer, cream the softened butter and confectioners' sugar on medium-high speed for 5-7 minutes. The mixture should look very pale and creamy.
- Add vanilla extract, almond extract, and pink gel food coloring. Mix until combined.
- Sift in the flour, cornstarch, and salt. Mix on low speed just until the flour is incorporated and a soft dough forms. Do not overmix.
- Transfer dough to a piping bag fitted with a large open star tip (Wilton 1M or 2D). Pipe V-shapes or hearts onto the baking sheets, spacing them 1 inch apart.
- CRITICAL STEP: Place the baking sheets in the refrigerator for 15 minutes. This firms up the butter so the cookies hold their ridges.
- Bake for 10-12 minutes, or until the edges are just set. Do not let them brown significantly.
- Allow cookies to cool completely on the pan (they are fragile when warm).
- Melt chocolate chips with vegetable oil in 30-second bursts in the microwave. Dip half of each cooled cookie into the chocolate and top with sprinkles. Let set on wax paper.
Notes
Piping Tip: If the dough is too stiff to pipe, wrap a warm towel around the bag for a few seconds. If it's too soft, chill it for 5 minutes.