Viennese Butter Cookies

Beat 190 g of very soft butter with 75 g of powdered sugar for 8–10 minutes until fluffy and white. Add one egg white, a pinch of salt and vanilla, and beat for another 3–5 minutes. Then sift 225 g of flour into the mixture and stir with a spatula until combined.

Transfer the dough into a piping bag fitted with a nozzle and pipe the cookies in circles onto a baking sheet lined with parchment paper. Press the ends of the cookies with a wet spoon.

Bake in a preheated oven at 180°C (350°F) for 12–15 minutes.

Melt 200 g of chocolate (milk or dark, as you wish) in a double boiler or in the microwave in 15-second bursts. Dip the cooled cookies into the melted chocolate and place them on parchment paper. Then put the cookies in the refrigerator for 15 minutes.