Yield:
24 Cookies
Prep Time:
5 Minutes
Cook Time:
8 Minutes
Category
Desserts
Calories:
145
Carbs:
16.7
Fat:
8
Fiber:
0.5
Protein:
1.8
WW Points:
7
ingredients
6 ounces unsalted butter
4 ounces powdered sugar, sifted
1 large egg
1 egg yolk
½ teaspoon vanilla extract
10 ounces cake flour, sifted
¼ teaspoon cardamom
directions
Step 1:
Preheat the oven to 375°F and line two baking sheets with parchment paper or a silicone baking mat.
Step 2:
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sifted powdered sugar on medium speed until light and smooth. Scrape down the bowl as needed.
Step 3:
In a small bowl, whisk together the egg, egg yolk, and vanilla extract. With the mixer on low, slowly stream the mixture into the creamed butter, mixing until incorporated. Scrape down the bowl.
Step 4:
Add the sifted cake flour and cardamom and mix on low speed just until the dough comes together.
Step 5:
Transfer the dough to a piping bag fitted with a #825 star tip. Pipe rosettes or S-shapes onto the lined baking sheets, spacing them slightly apart.
Step 6:
Bake for 8 minutes, rotating the pan halfway through. The cookies are done when the bottoms are light golden brown.
Step 7:
Once cooled, dip the cookies in melted coating chocolate and decorate with festive Christmas sprinkles.