Step 1
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and the Redpath® Golden Yellow Sugar on medium speed until light and fluffy; 3 to 4 minutes. Scrape down the sides of the bowl as needed.
Step 3
Add egg and vanilla extract to the butter mixture. Mix at medium speed until fully incorporated and smooth.
Step 4
In a separate bowl, whisk together the flour and salt.
Step 5
Add half of the dry ingredients to the bowl. Mix on low speed until just combined. Repeat process with the remaining flour. Be careful not to overmix the dough; it should be soft and smooth.
Step 6
Transfer half of the dough to a piping bag fitted with a large open star tip (see Chef’s Tips). If the dough feels too soft to pipe, refrigerate for about 10 minutes to firm slightly.
Step 7
Pipe the dough onto the prepared baking sheets into rosettes or wreaths, spaced about 2 inches apart (see Chef’s Tips).
Step 8
Chill the piped cookies on the baking sheets in the refrigerator for at least 20 minutes to help them hold their shape during baking.
Step 9
Bake cookies in the preheated oven for 8 to 10 minutes or until the edges are a light golden colour. Rotate the baking sheets halfway through baking time.
Step 10
Remove cookies from oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire cooling rack to cool completely.
Step 11
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze them for up to 3 months.
Step 1
Sprinkle Redpath Simple Raw™ Turbinado Sugar, Redpath® Special Fine Granulated Sugar, or Coloured Sugar Crystals (Edible Glitter) onto the piped cookies before placing them into the preheated oven.
Step 1
Line a baking sheet with parchment paper. Place a small saucepan with about 2 inches of water onto medium-high heat. Bring water to a boil. Reduce heat to low. Combine the chopped chocolate and oil into a small, heatproof bowl. Place the bowl over the just simmering or steaming water, ensuring the bottom of the bowl does not touch the surface of the water. Stir the chocolate mixture with a heatproof spatula until smooth; do not increase temperature as this may burn the chocolate. Remove from heat and carefully wipe any condensation from the bottom of the bowl.
Step 2
Dip a completely cooled cookie into the melted chocolate, gently running the bottom of the cookie against the edge of the bowl to get rid of any excess chocolate. Place onto the prepared baking sheet. Repeat process with the remaining cookies. Alternatively, place a wire cooling rack over the prepared baking sheet, and place the completely cooled cookies onto the wire rack. Transfer the melted chocolate into a piping bag and snip a small portion off the tip and drizzle the chocolate over the surface of the cookies.
Step 3
If decorating with gold or silver nonpareils, sprinkle these onto the chocolate while it is still wet.
*Use a large open star-tip with a ½- to ¾-inch opening to make piping cookies easier.
*To prevent the parchment paper from lifting from the baking sheet when piping the cookies, place a small blob of cookie dough at each corner of the baking sheet and gently “stick” the parchment paper to the corners.
*If the dough becomes too firm to pipe after chilling, allow it to sit at room temperature for a few minutes to soften slightly.
*Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar. Note that the resulting cookies may have a stronger caramel undertone and may be darker than the original recipe.
