In a medium bowl whisk together salt and all-purpose flour. Set aside.
In a bowl of an electric stand mixer place butter, confectioners’ sugar, and vanilla. Using paddle attachment beat on medium high for about 3-5 minutes until light and fluffy.
Add milk. Mix to incorporate.
Add flour in 2-3 part mixing thoroughly with every addition.
The dough will clump together.
Transfer it into a sturdy pastry bag with Wilton 1M attachment on.
Pipe rosettes onto a cookie baking sheet lined with parchment paper.
Bake for about 13-15 minutes or until lightly golden on the sides.
Let cool completely.
To dip the cookies in chocolate, melt some chocolate in a microwave oven by 30 seconds increments. Mix after each time. If your melted chocolate seems too thick you can add a little bit of vegetable oil to it.
Dip cooled cookie into the melted chocolate and sprinkle with some holiday sprinkles right away.
Place chocolate dipped cookies onto the parchment paper and transfer to the refrigerator for 10-15 minutes.
Once the chocolate has set take the cookies out of the fridge and let come to room temperature.
Store cookies in an airtight container for up to a week.
Use a preheated oven.
Make sure you ingredients are up to room temperature.
In order to get that amazing swirl look, the dough has to be piped. Use a 1M tip.
Use a cookie baking sheet lined with parchment, for easy removal and cleanup.
When the butter cookies are slightly brown on the side, they are done.
You can use white, milk or dark chocolate for dipping.