Ingredients:

  • 1 cup (226g) unsalted high-fat butter, softened to 65°F
  • 0.75 cup (90g) confectioners' sugar, sifted
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract
  • 0.5 tsp fine sea salt
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 2 tbsp coarse sanding sugar
  • 4 oz dark chocolate, melted

Instructions:

  1. Preheat your oven to 350°F (180°C) and line two large baking sheets with parchment paper. Note: Do not grease the pans; the parchment provides the grip needed for the dough to stick during piping.
  2. Cream the softened butter and sifted confectioners' sugar in your mixer on medium high speed for 3 full minutes until the mixture looks pale and fluffy.
  3. Add the room temperature egg, vanilla, and salt.
  4. Beat the mixture for another minute until it is completely smooth and looks like thick frosting.
  5. Fold in the all purpose flour slowly using a spatula or the lowest speed on your mixer until no white streaks remain.
  6. Transfer the dough into a piping bag fitted with a large star tip.
  7. Pipe 2 inch rosettes or S shapes onto the prepared sheets, spacing them 1 inch apart.
  8. Sprinkle the tops with coarse sanding sugar.
  9. Bake for 10-12 minutes until the edges are just barely golden.
  10. Cool on the pan for 5 minutes before transferring to a wire rack to crisp up completely.