• Thaw out butter from the fridge to room temperature for 20-30 minutes (depending on the warmth of your kitchen) to soften. Do not let it melt.
• In a mixing bowl, sift dry ingredients such as the flour, salt, and corn starch. Set aside.
• Using a headstand mixer (or electric hand mixer), add softened butter to the mixing bowl and set speed on medium high. Allow the mixer to beat the butter until it starts to become "light" and airy.

  Add the vanilla & almond extract along with the milk. Then sift powdered sugar into the butter. Turn the mixer back on and allow it to beat until it reaches soft peaks (or when the butter has looked airy).
• Gradually add dry ingredients into the butter mixture and beat with mixer until well combined. The cookie dough should not be runny or dry either. It should be airy and resemble the consistency of a firm butter cream frosting.
• Line parchment paper or silicone mat on baking tray.
• Assemble your piping bag. Using a scissor, cut the tip of the bag enough to fit the nozzle. Insert the nozzle inside the bag and through the opening of where the cut is. The nozzle tip should be sticking out of the piping bag and secured.
• Using a spatula, scoop your cookie dough into the piping bag. Secure the piping bag tight so that no excess cookie dough will leak through.
• Prepare to pipe on the baking tray. Pipe a 1" - 1½" in diameter cookie dough. Repeat the process on each cookie dough, trying to mimic the same shape and texture as you've created. This may take a few practices to get the hang of it, try your best and have fun!

  Don't have piping tools? Use a small cookie scoop! Chill your dough for at least thirty minutes in the fridge so you can easily scoop it. It may not have the texture that the nozzle will give but it will still taste great. You can also run the back of your fork across to create a streaky pattern.
• Store piped cookie dough tray into the freezer to allow the butter to chill. Preheat your oven to 350°F for 20 minutes.
• Remove the cookies out of the freezer and bake in the oven for 15-20 minutes or when the edges have turned golden brown. Cookies should run a little thin & crisp but not flat.
• Allow the cookies to cool down.

FOR THE CHOCOLATE

• Break chocolate bar apart into rough pieces so that it is easier to melt. Using a heat resistant microwave safe bowl, place chocolate pieces into it and microwave to gradually melt 1-2 minutes at a time. Remove from the microwave each round stir / whisk evenly. It will start to melt slowly each round. Repeat process until it melts completely and velvet smooth.

  Do not try to melt all the chocolate at once, as it may burn easily.

ASSEMBLY

• Dip each cookie halfway through the chocolate. Place on a cooling rack. Top with sprinkles for decorations. Allow chocolate to set at room temperature before enjoying! You can also place it in the fridge to let the chocolate set for 30 minutes and then bring it back out to serve.
• Enjoy! Store in a cool area or in the fridge. It will keep for at least five days in an air tight container.