• Preheat the oven to 325°
• In the bowl of a stand mixer or a large bowl (for a hand mixer), use the paddle attachment to beat the butter until creamy 2-3 minutes.
  1 cup unsalted butter
• Beat in the egg yolks, one at a time, until mixed.
  2 egg yolks
• Add in the vanilla and mix again quickly until combined.
  1 ½ teaspoon vanilla
• In a separate large bowl, use a fine strainer or sifter to sift the confectioners sugar to remove any lumps. If you don't have one, use a whisk and do your best!
  1 ¼ cup confectioners sugar
• Add the flour, baking powder and salt into the sugar and whisk until combined.
  2 ½ cups all-purpose flour, 1/2 tsp baking powder, ¾ teaspoon salt
• Sprinkle the dry ingredients into the bowl with the butter. Beat on medium until combined about 30 seconds or so. Do not overmix so as to not toughen the cookie.
• The dough will be a bit sticky but use a rubber or silicone spatula to transfer the dough the a pastry bag or plastic bag fitted with a #898 ribbon pastry tip. Or use a large star tip if making sandwich cookies.

  Pipe the dough into 2" lengths on to a parchment lined baking sheet.
• Bake for 10-12 minutes rotating the pan from front to back halfway through until golden brown on the bottom.

  Cool on the baking sheet for about 5 minutes or so before cooling completely on a wire rack.

For chocolate dip or filling

• Make chocolate ganache by pouring heated heavy cream over either dark chocolate or semi-sweet chocolate chips or bittersweet baking chocolate. Take a peek at my chocolate ganache recipe for more detailed information.
• Heat 1 cup heavy whipping cream until bubbles form on the edge.
  1 cup heavy whipping cream
• Stir in chocolate and turn off the heat continuing to stir until completely melted. Add in the salt.

  Pour into a heatproof bowl and allow the ganache cool (but not completely thick because you still need to be able to dip into it) and stir occasionally to keep creamy before adding to pastry bag.
  2 cups semi-sweet or dark chocolate, pinch of salt