Classic melt-in-your mouth piped butter finger cookies, sandwiched with jam, and dripped in chocolate. Pretty sprinkles optional.
1 cup butter, softened
1 cup powder sugar
2 large egg yolks
1/2 tsp salt
2 cups flour
1/2 cup jam of choice
1 cup sprinkles
300g chocolate chips
Heat the oven to 350F.
Combine the butter and sugar until well blended and light. Add the egg yolks, vanilla, and salt, and beat to combine. Add the flour, and mix just until the flour disappears. Fit a piping bag with a medium (approximately 1/2-inch opening) star tip.
Pipe the dough into about 1/2-inch-wide, 1 3/4-to-2-inch-long segments, spaced about 1 inch apart, on your nonstick baking sheets. Use a knife or scissors and simply snip off the dough for each cookie, giving it a clean finish. Bake the cookies for 11 to 13 minutes, or until they are golden at the edges.
Cool for at least 2 minutes, to make them easier to lift to a cooling rack. Let the cookies cool completely. Repeat with the remaining dough.
Assemble: Meanwhile, place your jam in a sandwich bag. Place the sprinkles in a rimmed plate. Melt the chocolate chips in the microwave or in a small saucepan. Place the melted chocolate in a bowl with a good depth for dipping.
Once the cookies are completely cool, flip half of them over, to become the bottom half of your sandwiches. Snip a little corner off your jam bag, and squeeze a little down the center of each flipped cookie, but not so much that it will squeeze out when sandwiched. Sandwich with the other half of the cookies. Dip each a third to half of the way into the chocolate and let it drip off, wiping away any excess. Sprinkle the cookies in sprinkles, then return them to the baking sheets to set. You can pop them in the freezer for 5 minutes to hasten this process along.
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