Melt-in-Your-Mouth Italian Butter Cookies

Method

1. In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric mixer), beat the butter and powdered sugar for 4–5 minutes until light and fluffy.
2. Add the eggs one at a time, beating well after each addition. Then add the egg yolk and vanilla (or almond) extract, and beat for another 2 minutes until the mixture is pale and airy. Scrape down the sides and bottom of the bowl occasionally.
3. Add the sifted flour and mix on low speed just until combined. The dough will be soft and sticky but should hold its shape when piped.
4. Line two baking sheets with parchment paper.
5. Transfer the dough to a piping bag fitted with a large star tip. Pipe the cookies onto the prepared sheets in your desired shapes (S-shapes, rounds, logs, or horseshoes), leaving about 1 inch of space between them. For round cookies, gently press the center with your finger to create a small well, then fill with jam, an almond, or a cherry.
6. Place the baking sheets in the refrigerator and chill for at least 30 minutes.
7. Preheat the oven to 360°F. Position the racks in the middle of the oven.
8. Bake the cookies for 10–12 minutes, until the edges are just lightly golden.
9. Remove from the oven and transfer the cookies to a wire rack to cool completely.
10. To decorate: Place the dark and white chocolate in separate bowls. Melt each in the microwave in 30-second bursts, stirring between each, until smooth. Let cool slightly.
11. Dip some cookies into the dark chocolate and others into the white chocolate. Immediately sprinkle with chopped pistachios, pecans, or coconut flakes. Arrange on a parchment-lined baking sheet and let the chocolate set completely before serving.