German Spritz Cookies (Spritsgebäck)

Ingredients:

Directions:

1. Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
2. Add the butter and powdered sugar to a large bowl and use a hand mixer to beat until well combined and creamy, about 2 minutes.
3. Add the egg white and vanilla and mix again to fully incorporate, about 1 minute.
4. Add the flour and salt and stir to combine. The dough should be smooth. If the dough is too thick, add milk to thin it out. Add about 1 Tbsp at a time, stirring in between, adding more milk as needed until the desired consistency is reached.
5. Add a 1M tip to a piping bag and fill the bag with the dough.
6. Pipe a W shape on the baking sheets, spaced apart, until all dough is gone.
7. Bake for 12-15 minutes or until the edges start to turn brown. Let sit for a few minutes then transfer to a cooling rack to cool completely.
8. Add the chocolate to a microwave safe bowl and microwave in 30 second interval until melted and smooth.
9. Dip half of each cookie into the melted chocolate and shake off the excess chocolate. Place on parchment paper until the chocolate is set.
10. Once the chocolate is set, enjoy!
11. Store in an airtight container on the counter.