Ingredients
Method
- In a mixing bowl, cream the softened butter and sugar together until pale and fluffy, about 2–3 minutes.
- Add the vanilla extract and salt, mixing until fully incorporated.
- Beat in the egg yolk until smooth and well combined.
- Gradually add the flour on low speed until the dough comes together. Do not overmix.
- Form the dough into a disc, wrap in plastic wrap, and chill for 15–20 minutes.
- Preheat the oven to 175°C (350°F) and line baking sheets with parchment paper. Roll the dough to ¼-inch thickness and cut into shapes.
- Bake for 10–12 minutes until the edges are lightly golden. Cool completely on a wire rack.
- Melt the dark and white chocolate separately according to package instructions.
- Dip half of each cooled cookie into chocolate, sprinkle with decorations, and place on parchment to set.
- Allow chocolate to harden at room temperature or chill briefly in the refrigerator.
Notes
For best results, avoid overbaking to keep the cookies tender. Dough and undecorated cookies can be frozen for up to 2 months. Use gel food coloring if tinting white chocolate.