SCHOKILADEN-BUTTER-PLÄTZCHEN (CHOCOLATE-DIPPED SHORTBREAD COOKIES)

The recipe for these Christmas cookies comes from the bakery Rischart in Munich. 

Ingredients

12 tbsp. unsalted butter, softened

¹⁄₄ cup sugar

1 tbsp. vanilla extract

2 cups flour, plus more for dusting

¹⁄₂ tsp. kosher salt

4 oz. semisweet chocolate, melted

Multicolored nonpareils, to decorate

Instructions

Heat oven to 400°. Beat butter, sugar, and vanilla in a bowl with a hand mixer on medium-high speed until fluffy. Add flour and salt; beat. Transfer dough to a floured work surface, form into a disk, and roll until ¹⁄₃" thick. Using a 1 ³⁄₄" star cutter, cut out cookies; transfer to parchment paper-lined baking sheets, spaced 2″ apart. Bake until brown, 6–8 minutes; cool. Dip top of each cookie in chocolate; decorate with nonpareils. Chill until set.